Beta-D-Glucan in Developing and Germinating Barley Kernels.
N. Prentice and S. Faber
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Effect of Altitude on Falling Number Values of Flours.
K. Lorenz and M. Wolt
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Amino-Terminal Amino Acid Sequence of Hordein.
J. A. Bietz
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Further Studies on the Nutritional Evaluation of Wheat, Triticale, and Rice Grains Using the Red Flour Beetle.
G. Shariff, P. Vohra, and C. 0. Qualset
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Effect of Moisture Content on Aflatoxin Production in Barley.
H.- G. Chang and P. Markakis
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Physical and Hydrodynamic Studies on Salt-Soluble Proteins of Mungbean.
A. S. Narang, G. S. Bains, and I. S. Bhatia
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Effects of Addition of Great Northern Bean Flour and Protein Concentrates on Rheological Properties of Dough and Baking Quality of Bread.
S. K. Sathe, J. G. Ponte, Jr., P. D. Rangnekar, and D. K. Salunkhe
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Rheological Properties of Dough Made from Flour Exposed to Gaseous Ammonia.
M. Terada, J. Minami, and T. Yamamoto
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Direct Gas Chromatographic Estimation of Saturated Steryl Esters and Acylglycerols in Wheat Endosperm.
C. C. Hsieh, C. A. Watson, and C. E. McDonald
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Effect of High Doses of Gamma Rays on Corn Grains. I. Influence on the Chemical Composition of Whole Grains and the Technological Process of Starch and By-Product Isolation.
M. Roushdi, A. Harras, A. El-Meligi, and M. Bassim
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Amino Acid Composition of the Cereal Tef and Related Species of Eragrostis (Gramineae).
R. N. Lester and E. Bekele
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Evaluation of the Nutrient Composition of Wheat. II. Proximate Analysis, Thiamin, Riboflavin, Niacin, and Pyridoxine.
K. R. Davis, R. F. Cain, L. J. Peters, D. Le Tourneau, and J. Mc Ginnis
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Effect of Milling on Trace Element and Protein Content of Oats and Barley.
C. M. Weaver, P. H. Chen, and S. L. Rynearson
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Use of Bright Greenish Yellow Fluorescence as a Presumptive Test for Aflatoxin in Corn.
0. L. Shotwell and C. Hesseltine
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Bioavailability of Iron, Magnesium, Zinc, and Calcium in Commercially Produced Citrate Phosphate Complexes.
G. S. Ranhotra, C. Lee, J. A. Gelroth, G. L. Winterringer, and F. A. Torrence
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Microchemical Detection of Niacin, Aromatic Amine, and Phytin Reserves in Cereal Bran.
R. G. Fulcher, T. P. O'Brien, and S. I. Wong
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Changes of Starch, Crude Fiber, and Oligosaccharides in Germinating Dry Beans.
M. E. 0. Lubaneiah and B. S. Luh
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Eastern Gama Grass. Seed Structure and Protein Quality.
L. S. Bates, M. Bender, and W. Jackson
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Counteracting the Deleterious Effects of Fiber in Breadmaking.
M. D. Shogren, Y. Pomeranz, and K. F. Finney
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Air Classification of Legumes. I. Separation Efficiency, Yield, and Composition of the Starch and Protein Fractions.
R. T. Tyler, C. G. Youngs, and F. W. Sosulski
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Distribution of Elements in the Rice Kernel Determined by X-Ray Analysis and Atomic Absorption Spectroscopy.
E. Dikeman, D. B. Bechtel, and Y. Pomeranz
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Note on a Simple Device for Monitoring Batter Expansion in Layer Cakes During Baking.
R. L. Clements and J. R. Donelson
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Erratum

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