Effect of Protein Content and Wheat Variety on Solubility and Electrophoretic Properties of Flour Proteins
K. Tanaka and W. Bushuk.
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Phosphorus Residues in Wheat Due to Phosphine Fumigation.
R. Tkachuk.
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A Comparative Study of the Proteins of Wheats of Diverse Baking Qualities.
R.A.Orth and W.Bushuk.
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Intestinal-Gas Production following Ingestion of Commercial Wheat Cereals and Milling Fractions
Carol A. Hickey, E. L. Murphy, and Doris H. Calloway.
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Structural Characterization of the Two Forms of Glucoamylase from Aspergillus niger.
. D. R. Lineback, L. A. Aira, and R. L. Horner.
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Polarimetric Determination of Starch in Corn with Dimethyl Sulfoxide as a Solvent.
W. J. Garcia and M. J. Wolf.
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Properties of Glutens from Doughs Containing Components of Cheddar-Cheese Whey.
Mary V. Zaehringer.
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The Effect of Lipid on the Solubility and Molecular-Weight Range of Wheat Gluten and Storage Proteins.
D. H. Simmonds and C. W. Wrigle.
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Wheat-Grain Morphology and Its Relationship to Dough Structure.
D. H. Simmonds.
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Preparation and Properties of Carbamoylethyl Wheat Flour
H. E. Smith, H. C. Katz, S. H. Gordon, and C. R. Russell.
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Action of Bacterial a-Amylase on Gelatinization Characteristics of Waxy-Rice Flour.
M. El-Hesseny Tawfik and R. M. Attia.
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Microbial Reduction in Stored and Dry-Milled Corn Infected with Southern Corn Leaf Blight
C. Voinovich, R. A. Anderson, and J. J. Ellis.
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Electron Microscopy of Starch Granules Modified by Bacterial a-Amylase
D. Gallant, Christiane Mercier, and A. Guilbo.
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Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. IX. Replacing Total Free Lipid with Synthetic Lipid
R. C. Hoseney, K. F. Finney, and M. D. Shogren.
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Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. X. Fractions Involved in the Bromate Reaction.
R. C. Hoseney, K. F. Finney, and M. D. Shogren.
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