Effect of Gamma Irradiation on Survival of Natural Microflora and Some Nutrients in Cereal Meals.
T. Hanis, J. Mnukova, P. Jelen, P. Klir, B. Perez, and M. Pesek.
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Effects of Damaged Starch, Chlorine Gas, Flour Particle Size, and Dough Holding Time and Temperature on Cookie Dough Handling Properties and Cookie Size.
C. S. Gaines, J. R. Donelson, and P. L. Finney.
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The Contribution of High-Protein Fractions from Cake and Cookie Flours to Baking Performance.
J. R. Donelson.
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Correlation of Starch Recovery with Assorted Quality Factors of Four Corn Hybrids.
C. L. Weller, M. R. Paulsen, and M. P. Steinberg.
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Effect of Native Lipids, Shortening, and Bread Moisture on Bread Firming.
D. E. Rogers, K J. Zeleznak, C. S. Lai, and R. C. Hoseney.
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Lubricated Uniaxial Compression of Fermenting Doughs.
A. Cullen-Refai, J. M. Faubion, and R. C. Hoseney.
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Localization and Physical Properties of Endogenous Germination Inhibitors in White Wheat Grain.
C. F. Morris and G. M. Paulsen.
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Statistical Relationships Between High Molecular Weight Subunits of Glutenin and Breadmaking Quality of Canadian-Grown Wheats.
P. K. Ng and W. Bushuk.
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Immobilized Metal Affinity Chromatography of Wheat a-Amylases.
U. Zawistowska, K. Sangster, J. Zawistowski, J. Langstaff, and A. D. Friesen.
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Laboratory Parboiling Procedures and Properties of Parboiled Rice from Varieties Differing in Starch Properties.
S. K. Biswas and B. 0. Juliano.
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Ratio of A Chains to B Chains in Rice Amylopectins.
B. S. Enevoldsen and B. 0. Juliano.
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Analysis and Selection Program for Malt Quality in Barley by Microcomputer.
J. A. Clancy and S. E. Ullrich.
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The Effects of Wetting Corn and Broken Corn and Foreign Material on Aquagrams.
C. R. Martin, Z. Czuchajowska, and Y. Pomeranz.
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Determination of Flour Glycolipids as Their Benzoyl Derivatives by High-Performance Liquid Chromatography with Ultraviolet Detection.
G. C. Walker.
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Degradation of Bean Proteins by Endogenous and Exogenous Proteases-A Review.
S. S. Nielsen.
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