Composition and Structure of Glucofructans from Durum Wheat Flour.
D. G. Medcalf and P. W. Cheung.
VIEW ABSTRACT | VIEW ARTICLE

Effect of Fiber on Availability of Protein from Wheat Shorts.
G. S. Ranhotia, F. N. Hepburn, and W. B. Bradley.
VIEW ABSTRACT | VIEW ARTICLE

Adsorption Kinetics of Water Vapor by Yellow Corn I. Analysis of Kinetic Data for Sound Corn.
Sun- Won Park, Do Sup Chung, and C. A. Watson.
VIEW ABSTRACT | VIEW ARTICLE

Note on the Use of Modified Salt in Doughs Containing Antirnycotic Agents.
Y. Pomeranz, M. D. Shogren, and K. F. Finney.
VIEW ABSTRACT | VIEW ARTICLE

A Nutritional Evaluation of Corn Wet-Milling By-Products with Growing Chicks and Turkey Poults, Adult Roosters, and Turkeys, Rats, and Swine.
H. S. Bayley, J. D. Summers, and S. J. Slinger.
VIEW ABSTRACT | VIEW ARTICLE

Bromide Residues in Flour Streams Milled from Fumigated Wheats.
W. C. Shuey, V. L. Youngs, andM. E. Getzendnner.
VIEW ABSTRACT | VIEW ARTICLE

Utilization of Methionine in Fonio by Growing Rats.
S. Yannai and G. Zimmemann.
VIEW ABSTRACT | VIEW ARTICLE

Composition and Utilization of Milled Barley Products. I. Gross Composition of Roller-Milled and Air-Separated Fractions.
Y. Pomeranz, Helen Ke, and A. B. Ward.
VIEW ABSTRACT | VIEW ARTICLE

Rheological Studies of Dough with the Hoeppler Consistometer.
J. Prlhoda, J. Hampl, and S. Karlova.
VIEW ABSTRACT | VIEW ARTICLE

Effects of Ascorbic Acid and Potassium Bromate on Viscous Properties of Dough Measured with a Hoeppler Consistometer.
J. Prihoda, J. Hampl, and J. Holas.
VIEW ABSTRACT | VIEW ARTICLE

Pigment Characterization in Grain Sorghum. II. White Varieties.
W. K. Nip and E. E. Bums.
VIEW ABSTRACT | VIEW ARTICLE

Note on the Relative Effects of Monoglycerides on the Gelatinization of Wheat Starch.
R. W. Longley and B. S. Miller.
VIEW ABSTRACT | VIEW ARTICLE

A Note on Sample Size Error in the Falling Number Test.
K. H. Tipples.
VIEW ABSTRACT | VIEW ARTICLE

Erratum (Vol. 47, p. 422, M. Calderon, S. Navarro, and Z. Lindner).
VIEW ARTICLE