Introduction.
Okkyung Kim Chung
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Wheat Lipid Composition.
W. R. Morrison
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Rice Lipids.
Y. Fujino
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Corn Lipids.
E. J. Weber
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Sorghum and Pearl Millet Lipids.
L. W. Rooney
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Oat Lipids.
V. L. Youngs
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Wheat Flour Lipids in Breadmaking.
O. K. Chung, Y. Pomeranz, and K. F. Finney
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Effect of Addition of Full Fat Sweet Lupine Flour on Rheological Properties of Dough and Baking Quality of Bread.
J. E. Campos and A. A. El-Dash
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Determination of Egg Content of Noodles-An Evaluation of Results Obtained by Different Procedures.
G. H. Burini, P. Damiani, and P. Avellini
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Factors Affecting Farinograph and Baking Absorption. I. Quality Characteristics of Flour Streams.
J. Holas and K. H. Tipples
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Factors Affecting Farinograph and Baking Absorption. II. Relative Influence of Flour Components.
K. H. Tipples, J. O. Meredith, and J. Holas
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Isolation and Characterization of Starch From Mature Soybeans.
L. A. Wilson, V. A. Birmingham, D. P. Moon, and H. E. Snyder
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Bacillus Isolates From Refrigerated Doughs, Wheat Flour, and Wheat
R. F. Rogers
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Interaction and Bioavailability of Iron, Zinc, and Magnesium.
G. S. Ranhotra, R. J. Loewe, and L. V. Puyat
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Rheological Dough Properties as Affected by Organic Acids and Salt.
A. M. Galal, E. Varriano-Marston, and J. A. Johnson
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Mathematical Method for Estimating Color of Spaghetti and Mustard Flour
J. K. Daun
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Effect of Free Flour Lipids on Cake-Baking Potential.
R. D. Spies and A. W. Kirleis
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Origin of High Methionine Content in Sugary-1 Corn Endosperm.
J. W. Paulis, J. S. Wall, and J. Sanderson
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High-Fiber Cookies Containing Brewers' Spent Grain.
N. Prentice, L. T. Kissell, R. C. Lindsay, and W. T. Yamazaki
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Biochemical and Nutritional Significance of Wheat Albumin Inhibitors of α-Amylase
V. Silano
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Rapid Method to Determine Quality of Wheat With the Mixograph.
B. L. Bruinsma, P. D. Anderson, and G. L. Rubenthaler
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Effect of Bran and High-Protein Concentrate From Oats on Dough Properties and Bread Quality.
B. L. D'Appolonia and V. L. Youngs
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Scanning Electron Microscopy Study of Spaghetti Processing.
R. R. Matsuo, J. E. Dexter, and B. L. Dronzek
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a-Amylase I From Malted Barley-Physical Properties and Action Pattern on Amylose.
A. W. MacGregor
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Nutritive Value of Buffalo Gourd Seed Protein
M . Tu., W . D . Eustace. and C . W . Deyoe
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Exploring Buffalo Gourd Seeds With Scanning Electron Microscopy
M . Tu., C . W . Deyoe. and W . D . Eustace
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Measurement of Grain Dustiness
C . R . Martin and F . S Lai
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Note on Separation and Partial Purification of Wheat Proteases by Affinity Chromatography
K . R . Preston
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