Use of a Kramer Shear Cell to Measure Cracker Dough Properties.
D. W. Creighton and R. C. Hoseney.
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Use of a Kramer Shear Cell to Measure Cracker Flour Quality.
D. W. Creighton and R. C. Hoseney.
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Characteristics of Muffins Containing Various Levels of Waxy Rice Flour.
F. C. S. Johnson.
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The Impact of Fissured Rice on Mill Yields.
L. Velupillai and J. P. Pandey.
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Hydration of Whey Protein-Wheat Starch Systems as Measured by Electron Spin Resonance.
P. A. Schanen, L. E. Pearce, E. A. Davis, and J. Gordon.
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Rice Cultivar Identification by High-Performance Liquid Chromatography of Endosperm Proteins.
F. R. Huebner, J. A. Bietz, B. D. Webb, and B. O. Juliano.
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Effect of Sulfur Deficiency on the Synthesis of Alpha-Setarin, a Methionine-Rich Protein of Italian Millet.
A. P. Naren and T. K. Virupaksha.
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Comparison of Two Sample Preparation Procedures for Low-Temperature Scanning Electron Microscopy of Frozen Bread Dough.
P. T. Berglund, D. R. Shelton, and T. P. Freeman.
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Analysis by Reversed-Phase High-Performance Liquid Chromatography of Changes in High Molecular Weight Subunit Composition of Wheat Storage Proteins During Germination.
J. E. Kruger and B. A. Marchylo.
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Identification of a Unique Group of High Molecular Weight Proteins in Some Wheat Varieties.
M. Kazemie and W. Bushuk.
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Use of Sonication and Size-Exclusion High-Performance Liquid Chromatography in the Study of Wheat Flour Proteins. I. Dissolution of Total Proteins in the Absence of Reducing Agents.
N. K. Singh, G. R. Donovan, I. L. Batey, and F. MacRitchie.
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Use of Sonication and Size-Exclusion High-Performance Liquid Chromatography in the Study of Wheat Flour Proteins. II. Relative Quantity of Glutenin as a Measure of Breadmaking Quality.
N. K. Singh, G. R. Donovan, and F. MacRitchie.
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Milling, Rheological, and End-Use Quality of Chinese and Canadian Spring Wheat Cultivars.
O. M. Lukow, H. Zhang, and E. Czarnecki.
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Physical and Structural Properties of Wheat Endosperm Associated with Grain Texture.
G. M. Glenn and R. M. Saunders.
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Dynamic Rheological Properties of Bread Crumb. II. Effects of Surfactants and Reheating.
J. N. Persaud, J. M. Faubion, and J. G. Ponte, Jr.
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Texture Characteristics of Reheated Bread.
D. E. Rogers, L. C. Doescher, and R. C. Hoseney.
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Grain Quality Characteristics of Export Rices in Selected Markets.
B. O. Juliano, C. M. Perez, and M. Kaosa-Ard.
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Hard White and Red Winter Wheat Comparison in Hamburger Buns.
C. E. Lang and C. E. Walker.
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Acetylated and Hydroxypropylated Distarch Phosphates from Waxy Barley: Paste Properties and Freeze-Thaw Stability.
Y. Wu and P. A. Seib.
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Chemical Composition of Different Fractions of 12 Mexican Varieties of Rice Obtained During Milling.
A. Sotelo, V. Sousa, I. Montalvo, M. Hernandez, and L. Hernandez-Aragon.
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Note: Fish Oil Added to Biscuits is a Potent Hypolipidemic Agent in Hypercholesterolemic Rats.
G. S. Ranhotra, J. A. Gelroth, and K. A stroth.
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