Extraction, Separation, and Polymorphism of the Prolamin Storage Proteins (Secalins) of Rye.
P. R. Shewry, S. Parmar, and B. J. Miflin
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Effect of Heat-Moisture Treatment on Textural Characteristics of Cassava Flour.
T. Emilia Abraham, K. C. M. Raja, E. P. Manoharan. and A. G. Mathew
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Characterization of Quinoa Starch.
W. A. Atwell, B. M. Patrick, L. A. Johnson, and R. W. Glass
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Effect of Grain Size on Dehulling of Sorghum.
R. B. H. Wills and M. R. Ali
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Relative Bioavailability of Magnesium from Mineral-and Soy-Fortified Breads.
G. L. Winterringer and G. S. Ranhotra
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Development and "Undevelopment" of Wheat Dough by Mixing: Physicochemical Studies.
0. Paredes-Lopez and W. Bushuk
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Development and "Undevelopment" of Wheat Dough by Mixing: Microscopic Structure and Its Relation to Bread-Making Quality.
0. Paredes-Lopez and W. Bushuk
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Endosperm Modification in Germinating Sorghum Grain.
C. W. Glennie, J. Harris, and N. V. D. W. Liebenberg
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Nonlinear Model of Wheat Starch Granule Distribution at Several Stages of Development.
D. W. Baruch, L. D. Jenkins, H. N. Dengate, and P. Meredith
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Chemical Characterization and Functionality Assessment of Protein Concentrates from Oats.
C.- Y. Ma
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Computer Analysis and Plottingjof Milling Data: HRS Wheat Cumulative Ash Curves.
D. W. Lillard., Jr. and D. M. Hertsgaard
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Comparison of Nephelometric and Phatdebas Methods of Determining Alpha-Amylase Activity in Wheat Flour Supplemented with Barley Malt.
Eric Hsu and E. Varriano-Marston
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The Pelshenke Test and Its Value in Estimating Bread-Making Properties of Hard Winter Wheats.
M. Monsivais, R. C. Hoseney, and K. F. Finney
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Use of Date Syrups in Breadmaking.
A. H. Al-Zubaydi, A. A. Al-Kaissi, K. A. Shaker, and S. M. Hamel
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Effects of Flour Components and Dough Ingredients on Starch Gelatinization.
K. Ghiasi, R. C. Hoseney, and E. Varriano-Marston
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Xanthan Gum in a Reduced-Egg-White Angel Food Cake.
L. L. Miller and C. Setser
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Quantitative Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis of Total Proteins Extracted from Different Wheat Varieties: Effect of Protein Content.
J. G. Fullington, E. W. Cole, and D. D. Kasarda
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Influence of Succinylated Whey Protein Concentrate on Farinograph Characteristics and Bread Quality.
L. U. Thompson and L. M. Baker
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Experimental Baking Techniques for Evaluating Pacific Northwest Wheats in North African Breads.
H. A. Faridi and G. L. Rubenthaler
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NOTE: Minerals and Protein Contents in Hard Red Winter Wheat Flours.
Y. Pomeranz and E. Dikeman
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NOTE: Dietary Fiber Content of Different Cereal Products in Norway.
W. Frølich and B. Hestangen
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NOTE: Ninhydrin Color Test for Screening Modified Endosperm Opaque-2 Maize.
T. M. Sung and R. J. Lambert
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NOTE: Sorghum Pericarp Thickness and Its Relation to Decortication in a Wooden Mortar and Pestle.
J. F. Scheuring, S. Sidibe, L. W. Rooney, and C. F. Earp
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NOTE: Characteristics of Bread and Sponge Cake Baked from Wheat Flour Exposed to Gaseous Ammonia.
M. Terada, J. Minami, and T. Yamamoto
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COMMUNICATION TO THE EDITOR.
G. M. Briggs
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