Influence of Shortening and Surfactants on Retention of Carbon Dioxide in Bread Dough.
W. R. Moore and R. C. Hoseney
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Comparison of the Structures of Amylopectins from Different Wheat Varieties.
S. Kobayashi, S. J. Schwartz, and D. R. Lineback
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Chemical Composition and Nutritive Value of Dark Hard and Yellow Hard Kernels of Canadian Winter Wheats (Triticum aestivum L.) Fed to Laboratory Rats.
D. M. Anderson, P. A. Thacker, M. Fenton, and J. P. Bowland
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Tocopherols and Tocotrienols in Cereal Products from Finland.
V. Piironen, E.-L. Syväoja, P. Varo, K. Salminen, and P. Koivistoinen
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Carbon Dioxide and Aflatoxin Production in High-Moisture Corn Treated with Potassium Sorbate.
S.-J. Lee, M. A. Hanna, and L. B. Bullerman
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Storage Studies on Confectionery Sunflower Kernels.
M. 0. Buendia and B. L. D'Appolonia
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A Simplified Colorimetric Procedure for Determination of Amylose in Maize Starches.
C. A. Knutson
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Noodles. V. Determination of Optimum Water Absorption of Flour to Prepare Oriental Noodles.
N. H. Oh, P. A. Seib, K. F. Finney, and Y. Pomeranz
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The Potential of Hull-less Barley-A Review.
R. S. Bhatty
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Some Physical and Chemical Properties of Honey Mesquite Pod (Prosopis glandulosa) and Applications in Food Products.
R. Zovaghari, M. Harden, and L. Huffman
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Components of Cake Batter Expansion in White Layer Cakes.
J. R. Donelson and R. L. Clernents
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Two-Dimensional Electrophoretic Analysis of Wheat Kernel Proteins.
M.-G. Lei and G. R. Reeck
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Two-Dimensional Electrophoretic Analysis of Kernel Proteins of Triticales and of Their Parental Durum Wheats and Ryes.
M.- G. Lei and G. R. Reeck
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Brewers' Condensed Solubles. Ill. Enzymatic Hydrolysis, Viscosity Reduction, and Fermentation.
K. M. Chung, D. S. Chung, and P. A. Seib
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Changes in the Quality Characteristics of Chapati During Storage.
G. Venkateswara Rao, K. Leelavathi, P. Haridas Rao, and S. R. Shurpalekar
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Nutritional and Organoleptic Evaluation of Wheat Breads Supplemented with Pigeon Pea (Cajanus cajan) Flour.
P. E. Gayle, E. M. Knight, J. S. Adkins, and B. F. Harland
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Comparison of Eight Devices for Measuring Breakage Susceptibility of Shelled Corn.
S. A. Watson and F. L. Herum
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Fractionation and Characterization of Protein-Rich Material From Barley After Alcohol Distillation.
Y. V. Wu
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Cleaning, Milling, and Baking Tests with Hard Red Winter Wheat Containing Deoxynivalenol.
L. M. Seitz, W. D. Eustace, H. E. Mohr, M. D. Shogren, and W. T. Yamazaki
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Discrimination of Bread-Baking Quality of Wheats According to Their Variety by Near-Infrared Reflectance Spectroscopy.
M. F. Devaux, D. Bertrand, and G. Martin
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Quality Evaluation of Distillers' Dried Grain by Near-Infrared Analysis.
C. F. McGuire
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Isolation and Identification of Soluble Magnesium and Potassium Phytates from Rice Bran.
E. T. Champagne, R. M. Rao, J. A. Liuzzo, J. W. Robinson, R. J. Gale, and F. Miller
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Effect of Tempering Parameters on Extinction and Ash of Proso Millet Flours, and Partial Characterization of Proso Starch.
G. A. Yanez and C. E. Walker
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Application of Pattern Recognition Techniques in the Analysis of Cereal Grains.
F. S. Lai, I. Zayas, and Y. Pomeranz
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The Effects of Flour Lipids on the Expansion Rate and Volume of Bread Baked in a Resistance Oven.
W. R. Moore and R. C. Hoseney
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NOTE: Tryptophan Levels in Normal and High-Lysine Sorghums.
M. M. Hassen, E. T. Mertz, A. W. Kirleis, G. Ejeta, J. D. Axtell, and E. Villegas
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