A Comparison of the Amino Acid Composition of Two Commercial Oat Groats.
C. G. Zarkadas
VIEW ABSTRACT | VIEW ARTICLE

Effects of Processing Conditions and Cooking Time on Riboflavin, Thiamine, and Niacin Levels in Enriched Spaghetti.
J. E. Dexter, R. R. Matsuo, and B. C. Morgan
VIEW ABSTRACT | VIEW ARTICLE

Use of Near-Infrared Reflectance Spectroscopy and Dye-Binding Techniques for Estimating Protein in Oat Groats.
R. Biston and G. Clamot
VIEW ABSTRACT | VIEW ARTICLE

Protein Secretion in Wheat Endosperm-Formation of the Matrix Protein.
D. B. Bechtel, R. L. Gaines, and Y. Pomeranz
VIEW ABSTRACT | VIEW ARTICLE

Effect of Germination on Electrophoretic, Functional, and Bread-Baking Properties of Yellow Pea, Lentil, and Faba Bean Protein Isolates.
D. L. Hsu, H. K. Leung, M. M. Moran, P. L. Finney, and C. T Leung
VIEW ABSTRACT | VIEW ARTICLE

Amylolysis of Pearl Millet Starch and Its Fractions by Pearl Millet Alpha-Amylase.
S. Abdul-Hussain and E. Varriano-Marston
VIEW ABSTRACT | VIEW ARTICLE

Inherent Amylograph Pasting Ability of U.S. Wheat Flours and Starches.
P. Meredith and Y. Pomeranz
VIEW ABSTRACT | VIEW ARTICLE

Application of the Instron Tester for Investigation of Rheology of Corn Dough.
G. W. Padua and R. McL. Whitney
VIEW ABSTRACT | VIEW ARTICLE

Chapaties with Leavening and Supplements: Changes in Texture, Residual Sugars, and Phytic Phosphorus.
K. Swaranjeet, K. Maninder, and G. S. Bains
VIEW ABSTRACT | VIEW ARTICLE

Semiautomated Determination of Phytate in Sorghum and Sorghum Products.
C. Doherty, J. M. Faubion, and L. W. Rooney
VIEW ABSTRACT | VIEW ARTICLE

Contribution of Chlorinated Flour Fractions to Cake Crumb Stickiness.
C. S. Gaines and J. R. Donelson
VIEW ABSTRACT | VIEW ARTICLE

A Modified Extensigraph Procedure for Measuring the Stretching Properties of Fermented Dough.
R. H. Kilborn and K. R. Preston
VIEW ABSTRACT | VIEW ARTICLE

Effect of Type and Amount of Mixing and Quantity of Water on Inhibitors of Yeast Activity in Wheat Flour Doughs and Slurries.
K. F. Finney, O. K. Chung, B. L. Bruinsma, and M. D. Shogren
VIEW ABSTRACT | VIEW ARTICLE

Development of a Laboratory-Scale Single-Stage Cake Mix.
C. C. Lee, R. C. Hoseney, and E. Varriano-Marston
VIEW ABSTRACT | VIEW ARTICLE

Optimization of the Fat-Emulsifier System and the Gum-Egg White-Water System for a Laboratory-Scale Single-Stage Cake Mix.
C. C. Lee and R. C. Hoseney
VIEW ABSTRACT | VIEW ARTICLE

Effects of Dehulling on Functional Properties of Dry Bean (Phaseolus vulgaris L.) Flours.
S. S. Deshpande, S. K. Sathe, D. Cornforth, andD. K. Salunkhe
VIEW ABSTRACT | VIEW ARTICLE

A Gas Production Formula Containing Guar or Xanthan Gum in Place of Wheat Flour.
B. L. Bruinsma and K. F. Finney
VIEW ABSTRACT | VIEW ARTICLE

Influence of Dough Absorption Level and Time on Stickiness and Consistency in Sugar-Snap Cookie Doughs.
C. S. Gaines
VIEW ABSTRACT | VIEW ARTICLE

Protein Denaturation During Model Storage Studies of Soybeans and Meals.
K. Saio, K. Kobayakawa, and M. Kito
VIEW ABSTRACT | VIEW ARTICLE

Insoluble Dietary Fiber from Breakfast Cereals and Brans: Bile Salt Binding and Water-Holding Capacity in Relation to Particle Size.
R. Mongeau and R. Brassard
VIEW ABSTRACT | VIEW ARTICLE

Lipase Activity in Oat Flour Suspensions and Soluble Extracts.
G. J. Matlashewski, A. A. Urquhart, M. R. Sahasrabudhe, and I. Altosaar
VIEW ABSTRACT | VIEW ARTICLE

Effect of Partial Sodium Chloride Replacement by Other Salts on Wheat Dough Rheology and Breadmaking.
H. Salovaara
VIEW ABSTRACT | VIEW ARTICLE

Sensory Limitations to Replacement of Sodium with Potassium and Magnesium in Bread.
H. Salovaara
VIEW ABSTRACT | VIEW ARTICLE

Carbohydrates of Field Bean (Dolichos lablab).
P. V. Salimath and R. N. Tharanathan
VIEW ABSTRACT | VIEW ARTICLE

Effect of Alkali Treatment on Viscosity and on the Sulfhydryl and Disulfide Content of Proteins.
J. Gaucher-Choquette and M. Boulet
VIEW ABSTRACT | VIEW ARTICLE

In Vitro Interaction of 1-14C-Ascorbic Acid and 2-14c- Thiamin with Dietary Fiber.
S. T. Omaye, F. I. Chow, and A. A. Betschart
VIEW ABSTRACT | VIEW ARTICLE

NOTE: An Inexpensive Method for Treating Grain Dust to Prevent Fine Particles from Becoming Airborne During Handling.
F. S. Lai and B. S. Miller
VIEW ABSTRACT | VIEW ARTICLE

NOTE: The Use of Magnesium Powder in Fortified Bread.
G. S. Ranhotra and G. L. Winterringer
VIEW ABSTRACT | VIEW ARTICLE