Preparation and Chemical Composition of Sweet Potato Flour.
M. G. E. Hamed, M. F. Hussein, F. Y. Refai, and S. K. El-Samahy.
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Effect of Adding Sweet Potato Flour to Wheat Flour on Physical Dough Properties and Baking.
M. G. E. Hamed, F. Y. Refai, M. F. Hussein, and S. K. El-Samahy.
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Some Changes in the Endosperm Proteins during Sprouting of Wheat.
P. Hwang and W. Bushuk.
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A Note on the Effect of Water-Flour Ratio on Flour Protein Extracted by Employing a Paint Shaker.
W. C. Shuey and K. A. Gilles.
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Reactions ofOligosaccharides. IV. Fermentability by Yeasts.
K. K. Shieh, B. J. Donnelly, and B. L. Scallet.
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A Specific Method for the Determination of Pentosans in Cereals and Cereal Products.
J. Cerning and A. Guilbot.
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Studies on Corn Proteins. V. Reduced Color Response of Opaque-2 Corn Protein to the Biuret Reagent, and Its Use for the Rapid Identification of Opaque-2 Corn.
P. S. Misra, R. Barba-Ho, E. T. Mertz, and D. V. Glover.
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Studies of Glutenin. II. Relation of Variety, Location of Growth and Baking Quality to Molecular Weight Distribution of Subunits.
R. A. Orth and W. Bushuk.
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Studies of the Differential Staining of Wheat Albumins, Globulins, and Gliadins in Polyacrylamide Gel by Aniline Blue-Black.
M. Minetti, T. Petrucci, S. Cattaneo, F. Pocchiari, and V. Silano.
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Sucrose Determination by a Modified Anthrone Method. Application with Sweetened Wheat-Soy Blend and Corn-Soy-Milk.
J. W. Finley and D. A. Fellers.
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Proteolytic Activity of Triticale
.R. L. Madl and C. C. Tsen.
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Changes in the Carbohydrate Composition during Development and Maturation of the Wheat and Barley Kernel.
J. Cerning and A. Guilbot.
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Comparisons of Dry Breakfast Cereals as Protein Resources: Human Biological Assay at Equal Intakes of Cereal.
C. Kies and H. M. Fox.
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Communication to the Editor. Amylase Activity of Sprout-Damaged, Malted, and Immature Wheat.
P. Meredith and L. D. Jenkins.
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