Preliminary Biological Evaluation of the Effect of Microwave Heating on High-Moisture Shelled Corn.
G. W. Nofsinger, J. E. Van Cauwenberge, R. A. Anderson, and R. J. Bothast
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Inactivation of Trypsin Inhibitors in Aqueous Soybean Extracts by Direct Steam Infusion
L. A. Johnson, C. W. Deyoe, W. J. Hoover, and J. R. Schwenke
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Reaction of 14-C-Cysteine with Wheat Flour Water Solubles Under Ultraviolet Light.
J. S. Sidhu, R. C. Hoseney, J. Faubion, and P. Nordin
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Lipids and Fatty Acid Composition of Riso 1508 and Normal Barley.
R. S. Bhatty and B. G. Rossnagel
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Effect of Milling on Cooking Time of Sorghum Grain
M. R. Ali and R. B. H. Wills
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Reactions of Oligosaccharides. V. Pyrolysis-Gas Chromatography.
B. J. Donnelly, J. E. Voigt, and B. L. Scallet
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Effect of Germination on Physicochemical and Bread-Baking Properties of Yellow Pea, Lentil, and Faba Bean Flours and Starches
M. M. Morad, H. K. Leung, D. L. Hsu, and P. L. Finney
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Hydrolysis of Large and Small Starch Granules from Normal and Waxy Barley Cultivars by Alpha-Amylases from Barley Malt.
A. W. MacGregor and D. L. Ballance
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Two Grain Research Laboratory Research Mills and a Comparison with the Allis-Chalmers Mill.
H. C. Black, F. H. Hsieh, D. G. Martin, and K. H. Tipples
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Production and Functionality of Starches and Protein Isolates from Legume Seeds (Field Peas and Horsebeans)
J. R. Vose
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Evaluation of a Nephelometric Method for Determining Cereal Alpha-Amylase.
B. T. O'Connell, G. L. Rubenthaler, and N. L. Murbach
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Identity of High Molecular Weight Gliadin and Ethanol-Soluble Glutenin Subunits of Wheat: Relation to Gluten Structure.
J. A. Bietz and J. S. Wall
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Wheat Hardness: Comparison of Methods of Its Evaluation.
W. Obuchowski and W. Bushuk
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Wheat Hardness: Effects of Debranning and Protein Content.
W. Obuchowski and W. Bushuk
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A Baking Method to Evaluate Flour Quality for Rotary-Molded Cookies.
C. S. Gaines and C. C. Tsen
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Baking Properties of Oilseed Protein and Isolates Produced with Industrial Membrane Systems.
M. N. Khan and J. T. Lawhon
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Thermal Stability of Wheat Gluten.
A.-C. Eliasson and P.-0. Hegg
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Note on the Quality Characteristics of Indian Ricegrass (Wye).
M. M. Stearns and D. T. Booth
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Note on the Soluble Sugars of Sorghum.
V. Subramanian, R. Jambunathan, and S. Suryaprakash
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Note on Methods of Recording Dough Development Curves from Electronic Recording Mixers.
P. W. Voisey and M. Kloek
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Note on the Effect of Removal of Free Flour Lipids on the Internal Structure of Cookies as Observed by a Resin-Embedding Method.
R. L. Clements
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Note on Comparison of Pigment Extraction and Reflectance Colorimeter Methods for Evaluating Semolina Color.
R. A. Johnston, J. S. Quick, and B. J. Donnelly
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Note on Fresh Egg Yolk in 50% Whole Wheat Bread.
R. E. W. Birch and P. L. Finney
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Erratum
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Author Index, Volume 57
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Subject Index, Volume 57
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Contents Index, Volume 57
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