Significance of Gluten Content as an Index of Flour Quality.
R. G. Kulkarni, J. G. Ponte, Jr., and K. Kulp.
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Studies on Heavily Ground Flour Using Roller Mills. II. Chemical Alteration of Proteins, Particularly Globulin, During Dough Mixing.
K. Okada, Y. Negishi, and S. Nagao.
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Detection and Assay of (1-4)-/3-D-Glucanase,(1-3)-,8-D-Glucanase, (l1-3)( 1-4)-,f-D-Glucanase, and Xylanase Based on Complex Formation of Substrate with Congo Red.
P. J. Wood and J. Weisz.
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Improvements in Wheat Protein Analysis and Quality Prediction by Reversed-Phase High-Performance Liquid Chromatography.
F. R. Huebner and J. A. Bietz.
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A Rheological Investigation of Oat Starch Pastes.
J.-L. Doublier, D. Paton, and G. Llamas.
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Effect of Soil Sulfur Deficiency on Sulfur Amino Acids and Elements in Brown Rice.
B. 0. Juliano, M. G. B. Ibabao, C. M. Perez, R. B. Clark, J. W. Maranville, C. P. Mamaril, N. H. Choudhury, C. J. S. Momuat, and I. G. Corpuz.
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Cereal Pentosans: Their Estimation and Significance. I. Pentosans in Wheat and Milled Wheat Products.
S. Hashimoto, M. D. Shogren, and Y. Pomeranz.
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Cereal Pentosans: Their Estimation and Significance. II. Pentosans and Breadmaking Characteristics of Hard Red Winter Wheat Flours.
M. D. Shogren, S. Hashimoto, and Y. Pomeranz.
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Cereal Pentosans: Their Estimation and Significance. III. Pentosans in Abraded Grains and Milling By-Products.
S. Hashimoto, M. D. Shogren, L. C. Bolte, and Y. Pomeranz.
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Free Phenolic Compounds and Tannins in Sorghum Caryopsis and Glumes During Development.
C. A. Doherty, R. D. Waniska, L. W. Rooney, C. F. Earp, and J. H. Poe.
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Optimizing Grinder Type and Methods of Expressing Wheat Meal Particle Size for Wheat Texture (Hardness or Softness) Measurement and Near-Infrared Reflectance Spectroscopy.
C. S. Gaines, R. E. Miller, J. R. Donelson, and M. M. Bean.
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The Selection of Levels of Canola Oil, Water, and an Emulsifier System in Cake Formulations by Response-Surface Methodology.
M. Vaisey-Genser, G. Ylimaki, and B. Johnston.
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Effect of Commercial Oat Bran on the Characteristics and Composition of Bread.
P. G. Krishnan, K. C. Chang, and G. Brown.
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