Activity Patterns of Three Peptide Hydrolases and an Amidase during Malting and Brewing.
N. Prentice, W. C. Burger, and Mary Moeller.
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Sensory Evaluation of Commercial Soy Flours, Concentrates, and Isolates.
J. E. Kalbrener, A. C. Eldridge, Helen A. Moser, and W. J. Wolf.
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Apolar Interactions of a-Gliadin: Binding of 2-p-Toluidinylnaphthalene-6-Sulfonate.
F. C. Greene and D. D. Kasarda.
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Application of Muller's Method to Extensigraph Measurements with Various Hook Speeds.
J. Prihoda and W. Bushuk.
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The Effect of Gluten Protein Fractions on Dough Properties.
J. W. Lee and F. MacRitchie.
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Effect of Various Starches in Baking.
B. L. D 'Appolonia and K. A. Gilles.
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Proteolytic Activity of Maturing Wheat Grain.
W. Bushuk, Paulina Hwang, and C. W. Wrigley.
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Laboratory Evaluation of Hexane:Alcohol Azeotrope-Extracted Soybean Flakes as a Source for Bland Protein Isolates.
A. C. Eldridge, J. E. Kalbrener, Helen A. Moser, D. H. Honig, J. J. Rackis, and W. J. Wolf.
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Comparison of Starch from Triticale and its Parental Species.
A. J. Klassen and R. D. Hill.
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Effects of Flour Lipids on Cookie Quality.
L. T. Kissell, Y. Pomeranz, and W. T. Yamazaki.
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Effect of Planting Date and Southern Corn Leaf Blight on the Fatty Acid Composition of Corn Oil.
M. D. Jellum.
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Internal Pressure in Yeasted Dough.
H. Matsumoto, Junko Nishiyama, and I. Hlynka.
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Differences in Amino Acid Sequences of Gliadin and Glutenin.
J. A. Bietz and J. A. Rothfus.
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The Protein Content and Amino Acid Composition of Sorghum Grain.
M. Haikerwal and A. R. Mathieson.
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Supplemental Effect of Wheat Protein Concentrate on the Protein Quality of White Wheat Flour.
G. S. Ranhotra, F. N. Hepburn, and W. B. Bradley.
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Wheat Protein-Starch Interaction. I. Some Starch-Binding Effects of Wheat Flour Proteins.
L.K.Dahle.
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A Note on Changes in Peptide Hydrolase, Esterase and Amidase of Maturing Barley.
N. Prentice, Mary Moeller, and Y. Pomeranz.
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Note on the Effect of Vital Gluten on Some Rheological Properties of Dough.
J. Prihoda andW.Bushuk.
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A Note on Determining Protein Contents in Various Wheat Flours and Flour Streams by the Kjeldahl and by Neutron-Activation Methods.
C. C. Tsen and E. E. Martin.
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