Optical Rotatory Dispersion, Circular Dichroism, and Infrared Studies of Wheat Gluten Proteins in Various Solvents.
J. E. Cluskey and Y. V. Wu.
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Water-Binding Capacity of Wheat Flour Crude Pentosans and Their Relation to Mixing Characteristics of Dough.
S. L. Jelaca and I. Hlynka.
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Petroleum Ether-Soluble Lipoprotein of Barley Flour.
R. C. Hoseney, Y. Pomeranz, J. D. Hubbard, and K. F. Finney.
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Effect of Phytate on Isoelectric Focusing of Soybean Whey Proteins.
L. C. Wang.
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Studies with Radioactive Tracers. XVII. Model Browning Reactions between Glycine and D-Glucose.
C. C. Lee and Y. H. Liau.
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Effects of Chlorine on Flour Proteins, Dough Properties, and Cake Quality.
C. C. Tsen, K. Kulp, and C. J. Daly.
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Changes in Barley Kernels During Growth and Maturation.
A. W. MacGregor, D. E. LaBerge, and W. O. S. Meredith.
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Automated Determination of Reducing Sugar and Sucrose in Food Products.
R. E. Oborn, R. A. Libby, J. M. Ernst, and J. C. Henderson.
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Rapid Biuret Method for Protein Content in Grains.
R. M. Johnson and Carolee E. Craney.
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Polysorbate 60: Effects in Bread.
R. K. Langhans and W. G. Thalheimer.
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Nutritive Quality of Wheat Flour and Bread Supplemented with Either Fish Protein Concentrate or Lysine.
B. R. Stillings, V. D. Sidwell, and 0. A. Hammerle.
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Isoelectric Point Differences in Commercial Soybean Trypsin Inhibitors.
L. C. Wang.
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A Method for Phytic Acid Determination in Wheat and Wheat Fractions.
E. L. Wheeler and R. E. Ferrel.
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Tryptophan in Soybean Meal and Soybean Whey Proteins.
D. J. Sessa, K. J. Abbey, and J. J. Rackis.
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Effect of Chemical Additives on the Functional Properties of Plain and 0.05% YolkContaminated Spray-Dried Albumen.
Carolyn M. Anderson, Mary E. Zabik, and Zenia L.Hawrysh.
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Changes in the Protein Fractions of Developing Normal and opaque-2 Maize Endosperm
J. J. Murphy and A. Dalby.
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