Electron Spin Resonance Study of Stable Free Radicals in Wheat.
J. J. Windle and J. J. Evans.
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Distribution of Tocopherols in Wet- and Dry-Milled Corn Products.
G. W. Grams, C. W Blessin, and G. E. Inglett.
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Denaturation of Soybean Proteins by Isoelectric Precipitation.
A. M. Nash, W. F. Kwolek, and W. J. Wolf.
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Nutrient Composition of Selected Wheats and Wheat Products. VII. Total and Free Niacin.
F. N. Hepburn.
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Lysine-Infused Popcorn.
C. W. Blessin, J. F. Cavins, and G. E. Inglett.
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Availability of Iron in Enriched Bread.
G. S. Ranhotra, F. N. Hepburn, and W. B. Bradley.
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Laboratory Wet-Milling of Corn Containing High Levels of Aflatoxin and a Survey of Commercial Wet-Milling Products.
K. R. Yahl, S. A. Watson, R. J. Smith, and R. Barabolok.
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Effect of Fumigation on Wheat in Storage. III. Vitamin B-6 Components of Wheat and Wheat Products.
Marilyn M. Polansky and E. W. Toepfer.
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Performance of Wheat and Other Starches in Reconstituted Flours.
W. F. Sollars and G. L. Rubenthaler.
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Iron, Zinc, Manganese, and Copper Content of Semidwarf Wheat Varieties Grown Under Different Agronomic Conditions.
G. A. Ghanbari and M. S. Mameesh.
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The Characterization of Triticale Starch and Its Comparison with Starches of Rye, Durum, and HRS Wheat.
C. P. Berry, B. L. D'Appolonia and K. A. Gilles.
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Pentosans Associated with Gluten.
B. L. D 'Appolonia and K. A. Gilles.
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Starch Gelatinization as Detected by Proton Magnetic Resonance.
E. Jaska.
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Communication to the Editor: A Specific Color Reaction of Albumin, Globulin, and Gliadin Preparations from Wheat.
V. Silano and F. Pocchiari.
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Glutenin in Developing Wheat Grain.
W. Bushuk and C. W. Wrigley.
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Nutritive Value of Protein in Hominy Feed Fractions.
J. S. Wall, C. James, and J. F. Cavins.
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Rapid Test for Screening of Wheat Grains for Tyrosinase Activity.
Y. P. Abrol, D. C. Uprety, and S. Tikoo.
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Erratum (Vol. 48, p. 191, R. C. Hoseney, K. F. Finney, Y. Pomeranz, and M. D. Shogren)
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