Determination of Ergosterol Using Thin-Layer Chromatography and Ultraviolet Spectroscopy.
M. Naervbanij, P. A. Seib, R. Burroughs, L. M. Seitz, and D. S. Chung
VIEW ABSTRACT | VIEW ARTICLE

Fractionation and Characterization of Protein-Rich Material from Sorghum Alcohol Distillation.
Y. V. Wu and K. R. Sexson
VIEW ABSTRACT | VIEW ARTICLE

Isolation of Lipoxygenase Isoenzymes from Flour of Durum Wheat Endosperm.
C. C. Hsieh and C. E. McDonald
VIEW ABSTRACT | VIEW ARTICLE

Packaging Effects on Riboflavin Content of Pasta Products in Retail Markets.
E. M. Furuya and J. J. Warthesen
VIEW ABSTRACT | VIEW ARTICLE

Use of Algae Dunaliella as a Protein Supplement in Bread.
K. F. Finney, Y. Pomeranz, and B. L. Bruinsma
VIEW ABSTRACT | VIEW ARTICLE

Modification of Wheat Flour Dough Characteristics by Cycloheptaamylose.
H. 0. Kim and R. D. Hill
VIEW ABSTRACT | VIEW ARTICLE

Utilization of Dried Distillers Grain from Sorghum in Baked Food Systems.
M. M. Morad, C. A. Doherty, and L. W. Rooney
VIEW ABSTRACT | VIEW ARTICLE

Amylase Activity and Sprout Damage in Sorghum (Sorghum bicolor L. Moench).
D. S. Murty, V. Subramanian, S. Suryaprakash, H. D. Patil and L. R. House
VIEW ABSTRACT | VIEW ARTICLE

Bread-Making Test for 10 Grams of Flour.
M. D. Shogren and K. F. Finney
VIEW ABSTRACT | VIEW ARTICLE

Protein-Rich Residue from Wheat Alcohol Distillation: Fractionation and Characterization.
Y. V. Wu, K. R. Sexson, and A. A. Lagoda
VIEW ABSTRACT | VIEW ARTICLE

Isolation of a Fermentation Stimulant from Yeast-Protein Concentrate.
C. S. Lai, A. B. Davis, and R. C. Hoseney
VIEW ABSTRACT | VIEW ARTICLE

Physical Characteristics of Wheat Starch Granule Gelatinization in the Presence of Cycloheptaamylose.
H. 0. Kim and R. D. Hill
VIEW ABSTRACT | VIEW ARTICLE

Soy Enrichment of Chapaties Made from Wheat and Nonwheat Flours.
M. J. Lindell and C. E. Walker
VIEW ABSTRACT | VIEW ARTICLE

Uniquely Textured Products Obtained by Coextrusion of Corn Gluten Meal and Soy Flour.
P. E. Neumann, B. K. Jasberg, and J. S. Wall
VIEW ABSTRACT | VIEW ARTICLE

Continuous Bioconversion of Starch to Ethanol by Calcium-Alginate Immobilized Enzymes and Yeasts.
J. E. McGhee, M. E. Carr, and G. St. Julian
VIEW ABSTRACT | VIEW ARTICLE

Separation of Wheat Gliadins by Preparative Reversed-Phase High-Performance Liquid Chromatography.
F. R. Huebner and J. A. Bietz
VIEW ABSTRACT | VIEW ARTICLE

Effects of Fermentation Time, Inherent Flour Strength, and Salt Level on Extensigraph Properties of Full-Formula Remix-to-Peak Processed Doughs.
V. Casutt, K. R. Preston, and R. H. Kilborn
VIEW ABSTRACT | VIEW ARTICLE

Indian Durum Wheats. I. Effect of Conditioning Treatments on the Milling Quality and Composition of Semolina.
D. K. Kathuria and J. S. Sidhu
VIEW ABSTRACT | VIEW ARTICLE

Indian Durum Wheats. II. Effect of Conditioning Treatments on the Quality of Spaghettis.
D. K. Kathuria and J. S. Sidhu
VIEW ABSTRACT | VIEW ARTICLE

A Theoretical Approach to the Tempering of Grains.
K. H. Hsu
VIEW ABSTRACT | VIEW ARTICLE