Effect of Navy Bean Protein Flour and Navy Bean Globulin(s) on Composite Flour Rheology, Chemical Bonding, and Microstructure.
N. L. Lorimer, M. E. Zabik, J. B. Harte, N. C. Stachiw, and M. A. Uebersax.
VIEW ABSTRACT | VIEW ARTICLE
Total and Acid-Soluble /3-Glucan Content of Hulless Barley and Its Relationship to Acid-Extract Viscosity.
R. S. Bhatty, A. W. MacGregor, and B. G. Rossnagel.
VIEW ABSTRACT | VIEW ARTICLE
Extrusion Cooking of Corn Meal and Sugar Beet Fiber: Effects on Expansion Properties, Starch Gelatinization, and Dietary Fiber Content.
S. Lue, F. Hsieh, and H. E. Huff.
VIEW ABSTRACT | VIEW ARTICLE
Effects of Fiber and Phytate in Sorghum Flour on Iron and Zinc in Weanling Rats: A Pilot Study.
H. I. Ali and B. F. Harland.
VIEW ABSTRACT | VIEW ARTICLE
Application of High-Resolution Carbon-13, Oxygen-17, and Sodium-23 Nuclear Magnetic Resonance to Study the Influences of Water, Sucrose, and Sodium Chloride on Starch Gelatinization.
P. Chinachoti, V. A. White, L. Lo, and T. R. Stengle.
VIEW ABSTRACT | VIEW ARTICLE
Gelatinization of Wheat Starch in the Presence of Sucrose and Sodium Chloride: Correlation Between Gelatinization Temperature and Water Mobility as Determined by Oxygen-17 Nuclear Magnetic Resonance.
P. Chinachoti, M.-S. Kim-Shin, F. Mari, and L. Lo.
VIEW ABSTRACT | VIEW ARTICLE
Wet Milling of Corn Using Gaseous SO2 Addition Before Steeping and the Effect of Lactic Acid on Steeping.
S. R. Eckhoff and C. C. Tso.
VIEW ABSTRACT | VIEW ARTICLE
Effect of Added Pentosans on Some Physical and Technologica lCharacteristics of Dough and Gluten.
J. Michniewicz, C. G. Biliaderis, and W. Bushuk.
VIEW ABSTRACT | VIEW ARTICLE
Polyurethane Foams Extended with Corn Flour.
R. L. Cunningham, M. E. Carr, and E. B. Bagley.
VIEW ABSTRACT | VIEW ARTICLE
Encapsulation of Atrazine Within a Starch Matrix by Extrusion Processing.
M. E. Carr, R. E. Wing, and W M. Doane.
VIEW ABSTRACT | VIEW ARTICLE
Stabilizing Brown Rice Products by Aqueous Ethanol Extraction.
E. T. Champagne, R. J. Hron, Sr., and G. Abraham.
VIEW ABSTRACT | VIEW ARTICLE
Chemical and Spectral Quantification of Mold in Contaminated Barley.
C. A. Roberts, R. R. Marquardt, A. A. Frohlich, R. L. McGraw, R. G. Rotter, and J. C. Henning.
VIEW ABSTRACT | VIEW ARTICLE
Quantitation and Distribution of -y-Zein in the Endosperm of Maize Kernels.
E. Paiva, A. L. Kriz, M. J. V. V. D. Peixoto, J. C. Wallace, and B. A. Larkins.
VIEW ABSTRACT | VIEW ARTICLE
Analysis of the Molecular Species of Glycerolipids from Rye Grains by Reversed-Phase High-Performance Liquid Chromatography.
Y. Mano, S. Nishiyama, M. Kojima, M. Ohnishi, and S. Ito.
VIEW ABSTRACT | VIEW ARTICLE
The Relationship of Bromate Requirement and Sugars in Breadmaking and Implications for Loaf Volume Potential of Hard Red Spring Wheat Flours.
J. D. C. Figueroa and K. Khan.
VIEW ABSTRACT | VIEW ARTICLE
Metabolic Effects of Insoluble Oat Fiber on Lean Men with Type II Diabetes.
J. W. Anderson, C. C. Hamilton, J. L. Horn, D. B. Spencer, D. W. Dillon, and J. A. Zeigler.
VIEW ABSTRACT | VIEW ARTICLE
Evaluation of Enzyme and Chemically Treated Wheat Bran Ingredients in Yeast-Raised Breads.
B. A. Rasco, M. Borhan, J. M. Yegge, M. H. Lee, K. Siffring, and B. Bruinsma.
VIEW ABSTRACT | VIEW ARTICLE
Influence of Poly (Ethylene-co-Acrylic Acid) on the Paste Viscosity and Gel Rheology of Cornstarch Dispersions.
G. F. Fanta andD. D. Christianson.
VIEW ABSTRACT | VIEW ARTICLE
Relationships Between Gluten Protein Composition and Quality Characteristics in Four Populations of High-Protein, Hard Red Winter Wheat.
S. Primard, R. Graybosch, C. J. Peterson, and J.-H. Lee.
VIEW ABSTRACT | VIEW ARTICLE
Identification of Wheat Lines Containing the I BL/ IRS Translocation by High-Performance Liquid Chromatography.
G. L. Lookhart, R. Graybosch, J. Peterson, and A. Lukaszewski.
VIEW ABSTRACT | VIEW ARTICLE
NOTE: Interference of Phytate with Extraction of Protein from Brown Rice Using SM Acetic Acid.
B. O. Juliano, A. Hussain, A. P. Resurreccion, and W. Bushuk.
VIEW ABSTRACT | VIEW ARTICLE
NOTE: Starch Recovery from Steeped Corn Grits as Affected by Drying Temperature and Added Commercial Protease.
S. R. Eckhoff and C. C. Tso.
VIEW ABSTRACT | VIEW ARTICLE
Communication to the Editor: Model of Glutenin Structure Based on Farinograph and Electrophoretic Results.
P. K. W. Ng and W. Bushuk.
VIEW ABSTRACT | VIEW ARTICLE
