Functional (Bread-Making) Properties of Wheat Protein Fractions Obtained by Ultracentrifugation.
K. F. Finney, B. L. Jones, and M. D. Shogren
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Grain Shrivelling in Secondary Hexaploid Triticale. I. Alpha-Amylase Activity and Carbohydrate Content of Mature and Developing Grains.
R. J. Peña and L. S. Bates
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Grain Shrivelling in Secondary Hexaploid Triticale. II. Morphology of Mature and Developing Grains Related to Grain Shrivelling.
R. J. Peña, P. Nagarajan, and L. S. Bates
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Effect of Sprout Damage on Durum Wheat and Spaghetti Quality.
R. R. Matsuo, J. E. Dexter, and A. W. MacGregor
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Influence of Temperature on Estimation of Protein and Moisture in Wheat by Near-Infrared Reflectance.
P. C. Williams, K. H. Norris, and W. S. Zarowski
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The Botanical Constituents of Wheat and Wheat Milling Fractions. I. Quantification by Autofluorescence.
SV. Å. Jensen, L. Munck, and H. Martens
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Purification and Characterization of a Specific Gliadin Component from the Wheat Cultivar Marquis.
N. K. Howes and F. G. Kosmolak
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High-Performance Aqueous Gel Permeation Chromatographic Analysis of Beta-Limit Dextrin Hydrolysis by Malted Hard Red Spring Wheat, Malted Durum Wheat, and Fungal (Aspergillus oryzae) Alpha-Amylases.
J. E. Kruger and B. A. Marchylo
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Digestibility of Complex Carbohydrates and Protein in Wheat Breads.
G. S. Ranhotra, J. A. Gelroth, F. A. Novak, M. A. Bock, and G. L. Winterringer
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Flour Chlorination. I. Chlorine Location and Quantitation in Air-Classified Fractions and Physicochemical Effects on Starch.
G. Huang, J. W. Finn, and E. Varriano-Marston
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Flour Chlorination. II. Effects on Water Binding.
G. Huang, J. W. Finn, and E. Varriano-Marston
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Influence of Ambient Temperature, Humidity, and Flour Moisture Content on Stickiness and Consistency in Sugar-Snap Cookie Doughs.
C. S. Gaines and W. F. Kwolek
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Near-Infrared Reflectance Estimates of Malt Extract.
C. F. McGuire
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Variation in Enzyme Digestibility and Gelatinization Behavior of Corn Starch Granule Fractions.
C. A. Knutson, U. Khoo, J. E. Cluskey, and G. E. Inglett
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Near-Infrared Reflectance for Analysis of Cottonseed for Gossypol.
G. S. Birth and H. H. Ramey, Jr.
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Effects of Germination on Bread-Baking Properties of Mung Bean (Phaseolus aureus) and Garbanzo Bean (Cicer arietinum).
P. L. Finney, D. Beguin, and J. D. Hubbard
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Structural Model for Ferric Phytate: Implications for Phytic Acid Analysis.
D. B. Thompson and J. W. Erdman, Jr.
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High-Temperature Short-Time Extrusion Cooking of Wheat Starch and Flour. I. Effect of Moisture and Flour Type on Extrudate Properties.
J. M. Faubion and R. C. Hoseney
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High-Temperature Short-Time Extrusion Cooking of Wheat Starch and Flour. II. Effect of Protein and Lipid on Extrudate Properties.
J. M. Faubion and R. C. Hoseney
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In Vitro Interaction of Rice Hemicellulose with Trace Minerals and Their Release by Digestive Enzymes.
R. R. Mod, R. L. Ory, N. M. Morris, and F. L. Normand
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NOTE: Comparison of Amylase Activity and Carbohydrate Profile in Germinating Seeds of Seteria italica, Echinochloa frumentacea, and Panicum miliaceum.
K. Parvathy and S. Sadasivam
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Erratum

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Author Index. Volume 59

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Subject Index, Volume 59

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Contents Index, Volume 59

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