Improved Sucrose Esters in Breadmaking.
O. K. Chung, Y. Pomeranz, D. R. Goforth, M. D. Shogren, and K. F. Finney.
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Development of a Yeast-Leavened Rice-Bread Formula.
K. D. Nishita, R. L. Roberts, M. M. Bean, and B. M. Kennedy.
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Studies on the Breadmaking Properties of Wheat-Flour Nonpolar Lipids.
V. A. DeStefanis and J. G. Ponte, Jr..
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The Rice Scutellum: Studies by Scanning Electron Microscopy and Electron Microprobe X-Ray Analysis.
K. Tanaka, M. Ogawa, and Z. Kasa.
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A Review of Methodology for Emulsification Properties of Plant Proteins.
G. Puski.
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Heat-Moisture Effects on Wheat Flour. II. An Evaluation Study of Heat- Processing Effects on Flour Proteins by Digestive Enzymes-Pepsin, Trypsin, and Trypsin-Carboxypeptidase-B.
L. Hansen and P. Johnston.
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The Effects of Dough Formation and Baking on Iron Enrichment of Bread as Studied by Electron Paramagnetic Resonance.
J. J. Windle, C. C. Nimmo, and Ellen J.-L. Lew.
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Effect of Substituting Glucose for Sucrose in Baked, Wheat-Flour Based Diets on Growth and Liver Composition of Rats.
D. R. Landes and J. Miller.
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Mineral Composition of Developing Wheat, Rye, and Triticale.
K. Lorenz and F. W. Reuter.
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Physical Properties and Biological Evaluation of High-Lysine Maize.
P. Van Twisk, G. V. Quicke,andH. O. Gevers.
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Studies on Corn Proteins. IX. Comparison of the Amino Acid Composition of Landry-Moureaux and Paulis-Wall Endosperm Fractions.
P. S. Misra, E. T. Mertz, and D. V. Glover.
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Studies on Corn Proteins. X. Polypeptide Molecular-Weight Distribution in Landry-Moureaux Fractions of Normal and Mutant Endosperms.
P. S. Misra, E. T. Mertz, and D. V. Glover.
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Comparison of Bran and Endosperm Pentosans in Immature and Mature Wheat.
B. L. D'Appolonia and L. A. MacArthur.
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Pearl Millet. II. Partial Characterization of Starch and Use of Millet Flour in Breadmaking.
S. M. Badi, R. C. Hoseney, and P. L. Finney.
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A Model Substance and Improved Control of Heating for Moisture Analysis of Cereals.
Y. Malkki and M. Salminen.
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Use of Sorghum and Pearl Millet Flours in Cookies.
S. M. Badi and R. C. Hoseney.
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The Chemical, Functional, and Nutritional Characterization of Protein Concentrates from Distiller's Grains.
L. D. Sarterlee, D. M. Vavak, R. Abdul-Kadir, and J. G. Kendrick.
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Comparative Studies of Protein and Amino Acid Changes in Peanuts Infected with Neurospora sitophila and Rhizopus oligosporus.
J. P. Cherry and L. R. Beuchat.
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Changes in Barley Peroxidase Activity during Kernel Development.
D. E. LaBerge and J. E. Kruger.
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A Note on Carbohydrates in the 11s Globulin of Soybean Seeds.
I. Koshiyama and D. Fukushima.
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Bioavailability of Magnesium from Wheat Flour and Various Organic and Inorganic Salts.
G. S. Ranhotra, R. J. Loewe, and L. V. Puyat.
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Physicochemical Characterization of Barley Lipoxygenase.
E. C. Lulai and C. W. Baker.
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Nonfat Dry Milk Fractions in Breadmaking. I. Effect on Loaf Volume.
R. S. Ling, R. C. Hoseney, and P. L. Finney.
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A Note on the Formation of a-Amylase in De-embryonated Barley Kernels.
A. W. MacGregor.
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A Note on the Semiautomated Determination of Catalase in Wheat.
J. E. Kruger.
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A Note on an Improved Method of Analysis for Determining Fat Acidity in Corn Grits.
R. E. Schulze.
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Communication to the Editor. Relation between Ash and Protein Contents of Flour Mill Streams Determined with the InfraAlyzer and by Standard Approved Methods.
C. A. Warson, Gloria Etchevers, and W. C. Shuey.
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Albumin a-Amylase Inhibitor Families from Wheat Flour.
R. DePonte, R. Parlamenti, T. Petrucci, V. Silano, and M. Tomasi.
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Erratum (Vol. 53, p. 610, D. R. Goforth and K. F. Finney)
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