Inheritance of Amylose in Two Hybrid Populations of Rice.
C. N. Bollich and B. D. Webb.
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The Chemical Nature of the Bound Nicotinic Acid of Wheat Bran: Studies of Partial Hydrolysis Products.
J. B. Mason and E. Kodicek.
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The Identification of o-Aminophenol and o-Aminophenyl Glucose in Wheat Bran.
J. B. Mason and E. Kodicek.
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Free Radicals in Flour, Starch, and Gluten Produced by Ball-Milling, Electric Discharge, and Gamma-Irradiation.
R. J. Wasik and W. Bushuk.
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The Effect of Wet-Milling on the Tocopherols in Corn Germ Oil.
D. W. Howland, J. J. Pienkowski, and R. A. Reiners.
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Characteristics of Small-Granule Starch of Flour and Wheat.
K. Kulp.
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Studies of Glutenin. III. Identification of Subunits Coded by the DGenome and Their Relation to Breadmaking Quality.
R. A. Orth and W. Bushuk.
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Studies of Glutenin. IV. Microscopic Structure and its Relations to Breadmaking Quality.
R. A. Orth, B. L. Dronzek, and W. Bushuk.
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Scanning Electron Microscopy of Bread Wheat Proteins Fractionated by Gel Filtration.
R. A. Orth, B. L. Dronzek, and W. Bushuk.
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Protein Content and Amino Acid Composition of Oat Species and Tissues.
Y. Pomeranz, V. L. Youngs, and G. S. Robbins.
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Fractionation and Reconstitution Techniques for Studying Water-Retention Properties of Wheat Flours.
W. F. Sollars.
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Water-Retention Properties of Wheat Flour Fractions.
W. F. Sollars.
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Changes in Carbohydrate Components during Wheat Maturation. II. Changes in Sugars, Pentosans, and Starch.
M. Abou -Guendia and B. L. D'Appolonia.
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The Microstructure of Wheat Protein Fibrils.
J. E. Bernardin and D. D. Kasarda.
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Availability of Iron in Enriched Soda Crackers.
G. S. Ranhotva, R. J. Loewe, and L. V. Puyat.
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