The Interactions of Minerals, Proteins, and Phytic Acid in Rice Bran.
E. T. Champagne, R. M. Rao, J. A. Liuzzo, J. W. Robinson, R. J. Gale, and F. Miller
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Minerals and Phytate in the Analysis of Dietary Fiber from Cereals. III.
W. Frölich and N.-G. Asp
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Model Studies of Cake Baking. V. Cake Shrinkage and Shear Modulus of Cake Batter During Baking.
M. Mizukoshi
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Model Studies of Cake Baking. VI. Effects of Cake Ingredients and Cake Formula on Shear Modulus of Cake.
M. Mizukoshi
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Comparative Studies on Cell Wall Preparations from Rice Bran, Germ, and Endosperm.
N. Shibuya, R. Nakune, A. Yasui, K. Tanaka, and T. Iwasaki
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Effect of Wheat Variety on the Relationship Between Falling Numbers and Alpha-Amylase Activity.
P. L. Finney
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Effect of Sugar Type and Flour Moisture on Surface Cracking of Sugar-Snap Cookies.
L. C. Doescher and R. C. Hoseney
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High-Temperature, Short-Time Extrusion of Wheat Gluten and a Bran-Like Fraction.
J. W. Lawton, A. B. Davis, and K. C. Behnke
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Studies on Dough Development. II. Effects of Mixing Apparatus and Mixing Speed on the Rheological and Analytical Properties of Heated Dough.
S. Endo, K. Tanaka, and S. Nagao
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Characterization of Oat (Avena sativa L.) Residual Proteins.
L. S. Robert, C. Nozzolillo, and I. Altosaar
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Selective Reduction of Interpolypeptide and Intrapolypeptide Disulfide Bonds of Wheat Glutenin from Defatted Flour.
Y. Kawamura, Y. Matsumuru, T. Matoba, D. Yonezavva, and M. Kito
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Gluten Proteins with High Affinity to Flour Lipids.
U. Zawistoska, F. Bekes, and W. Bushuk
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Associations Among Soft Wheat Flour Particle Size, Protein Content, Chlorine Response, Kernel Hardness, Milling Quality, White Layer Cake Volume, and Sugar-Snap Cookie Spread.
C. S. Gaines
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The Effect of a Yeast Protein Concentrate and Some of Its Components on Starch Extrusion.
C. S. Lai, A. B. Davis, and R. C. Hoseney
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Utilization of Durum Bran and Its Effect on Spaghetti.
R. K. Kordonowy and V. L. Youngs
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