Pregelatinized Cara (Water Yam) Flour: Effect on Dough and Bread Quality.
A. A. El-Dash, A. Tosello, and G. Roa
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Electrophoretic and Immunochemical Properties of the 12s Rapeseed Protein.
T. A. Gill and M. A. Tung
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Purification, Modification, and Properties of Air-Classified Pea Starch.
F. W. Comer and M. K. Fry
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Long, Medium, and Short Grain Rices-Enzyme Activities and Chemical and Physical Properties.
K. Lorenz, R. Y. Fong, A. P. Mossman, and R. M. Saunders
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Effect of Semolina Extraction Rate on Semolina Characteristics and Spaghetti Quality.
J. E. Dexter and R. R. Matsuo
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Cookie Baking Properties of Defatted Peanut, Soybean, and Field Pea Flours.
K. H. McWatters
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Physicochemical Properties of Wheat Gel Proteins: Effects of Isolation Conditions.
M. F. Jeanjean and P. Feillet
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Relationship of Exoproteolytic and Endoproteolytic Activity to Storage Protein Hydrolysis in Germinating Durum and Hard Red Spring Wheat.
K. R. Preston, J. E. Dexter, and J. E. Kruger
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Microflora of Wheat and Wheat Flour From Six Areas of the United States.
R. F. Rogers and C. W. Hesseltine
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Use of Untreated and Roasted Navy Beans in Bread Baking.
B. L. D'Appolonia
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A Dimethyl Sulfoxide Preparative Treatment for Sectioning Cereal Grains.
G. H. Keltner, L. S. Bates, and K. A. Mujeeb
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Comparison of Legume and Wheat Flour Carbohydrates. I. Sugar Analysis.
0. Naivikul and B. L. D'Appolonia
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Color of Cottonseed Flour and Isolates as Affected by Mixed Solvent Extraction.
R. S. Kadan, G. M. Ziegler, Jr., and J. J. Spadaro
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Identification of Albumin 0.19 in Grain Proteins of Cereals.
A. V. Konarev
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Wheat Starch Gelatinization in Sugar Solutions. I. Sucrose: Microscopy and Viscosity Effects.
M. M. Bean and W. T. Yamazaki
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Wheat Starch Gelatinization in Sugar Solutions. II. Fructose, Glucose, and Sucrose: Cake Performance.
M. M. Bean, W. T. Yamazaki, and D. H. Donelson
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Interaction of Some Dyes With Cereal β-Glucans.
P. J. Wood and R. G. Fulcher
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Determination of Coumestrol in Soybeans by High-Performance Liquid and Thin-Layer Chromatography.
G. L. Lookhart, B. L. Jones, and K.F. Finney
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Component Interactions in the Extrusion Cooking Process. I. Processing of Chlorinated and Untreated Soft Wheat Flour.
D. Paton and W. A. Spratt
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Near Infrared Diffuse Reflectance Standards.
R. Tkachuk and D. P. Law
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Novel Modification of Cornstarch by Immobilized a-Amylase.
8. T. Hofreiter, K. L. Smiley, J. A. Boundy, C. L. Swanson, and R. J. Fecht
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Aflatoxin Contamination of Field Corn: Evaluation of Regional Test Plots for Early Detection.
E. B. Lillehoj, W. F. Kwolek, ,M. S. Zuber, 0. H. Culvert, E. S. Horner, N. W. Widstrom, W. D. Guthrie, G. E. Scott, D. L. Thompson, W. R. Findley, and A. J. Bockholt
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lnfluence of Whole Meal Granularity on Analysis of HRS Wheat for Protein and Moisture by Near Infrared Reflectance Spectroscopy (NRS).
P. C. Williams and B. N. Thompson
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Extraction of High-Viscosity Gums From Oats.
P. J. Wood, I. R. Siddiqui, and D. Paton
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Macromineral and Micromineral Distribution in Bread Produced by Conventional and Continuous (Mechanical Development) Methods.
M. M. Tabekhia, R. B. Toma, and B. L. D'Appolonia
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Note on Behavior of I-Amino-1-Deoxy-2-Ketose Derivatives During Cooking When Added to Starch-Based Foodstuffs.
G. Barbiroli, A. M. Garutti, and P. Mazzaracchio
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Studies of Glutenin. XI. Note on Glutenin Solubilization With Surfactants in Water.
K. Kobrehel and W. Bushuk
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Communication to the Editor: Apparatus for Rapid Inspection of Corn for Aflatoxin Contamination.
R. Barabolak, C. R. Colburn, D. E. Just, F. A. Kurtz, and E. A. Schleichert
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Erratum concerning: Interaction and Bioavailability of Iron, Zinc, and Magnesium, by G. S. Ranhotra, R. J. Loewe, and L. V. Puyat (Cereal Chem. 55:675-682)
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Author Index, Vol. 55
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Subject Index, Vol. 55
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Contents Index. Vol. 55
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