Viscoelasticity of Zein-Starch Doughs.
J. W. Lawton.
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Inhibition of Rye a-Amylase Activity by Barley a-Amylase Inhibitor.
A. Thrrinen, M. Leisola, and S. Haarasilta.
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Puffing Quality of Experimental Varieties of Proso Millets (Panicum miliaceum).
K. Delost-Lewis, K. Lorenz, and R. Tribelhorn.
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Effect of Nonchaotropic Salts on Flour Bread-Making Properties.
H. He, R. R. Roach, and R. C. Hoseney.
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Reversed-Phase High-Performance Liquid Chromatographic Analysis of Wheat Proteins Using a New, Highly Stable Column.
B. A. Marchylo, D. W. Hatcher, J. E. Kruger, and J. J. Kirkland.
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Lipase Activity in Oats Distribution, pH Dependence, and Heat Inactivation.
B. Ekstrand, I. Gangby, and G. Akesson.
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17 0 Nuclear Magnetic Resonance Studies on Wheat Starch-Sucrose-Water Interactions with Increasing Temperature.
H. Lim, C. S. Setser, J. V. Paukstelis, and D. Sobczynska.
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Comparisons of Water Mobility Using 170 Nuclear Magnetic Resonance for Four Sugars: Glucose, Maltose, Maltotriose, and Sucrose.
H. Lim, C. S. Setser, and J. V. Paukstelis.
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Grain Dryer Controls: A Review.
R. G. Moreira and F. W. Bakker-Arkema.
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Physical, Chemical, and Dry-Milling Properties of Corn of Varying Density and Breakage Susceptibility.
A. J. Peplinski, M. R. Paulsen, and A. Bouzaher.
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Effect of Starch Gelatinization on Physical Properties of Extruded Wheat- and Corn-Based Products.
S. E. Case, D. D. Hamann, and S. J. Schwartz.
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Location of Amylose in Normal Starch Granules. I. Susceptibility of Amylose and Amylopectin to Cross-Linking Reagents.
J. Jane, A. Xu, M. Radosavljevic, and P. A. Seib.
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Frozen Doughs: Rheological Changes and Yeast Viability.
K. Autio and E. Sinda.
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Characterization and Estimation of Barley Polysaccharides by Near-Infrared Spectroscopy. I. Barleys, Starches, and /3-D-Glucans.
Z. Czuchajowska, J. Szczodrak, and Y. Pomeranz.
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Characterization and Estimation of Barley Polysaccharides by Near-Infrared Spectroscopy. II. Estimation of Total 83-D-Glucans.
J. Szczodrak, Z. Czuchajowska, and Y. Pomeranz.
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Studies on Frozen Dough. II. Flour Quality Requirements for Bread Production from Frozen Dough.
Y. Inoue and W. Bushuk.
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Quality and Classification of Hard Red Wheat.
D. C. Slaughter, K. H. Norris, and W. R. Hruschka.
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Fractionation of High-Lysine Corn to Produce Edible By-Products.
A. H. Mistry, M. P. Steinberg, and S. R. Eckhoff.
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Variability of a-Amylase Synthesis in Germinating Maize.
C. A. Knutson and M. J. Grove.
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Content and Composition of Nonstarchy Polysaccharides in Endosperms of Sorghums Varying in Hardness.
R. Kavitha and A. Chandrashekar.
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Recovery of Lignin During Nonstarch Polysaccharide Analysis.
S. I. Flint and M. E. Camire.
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Wheat Starch Gelatinization in the Presence of Polydextrose or Hydrolyzed Barley /3-Glucan.
S. S. Kim and C. S. Setser.
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Structure of Glutenin Based on Farinograph and Electrophoretic Results.
L. Gao, P. K. W. Ng, and W. Bushuk.
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Structure of Corn Starch Paste and Granule Remnants Revealed by Low-Temperature Scanning Electron Microscopy after Cryopreparation.
J. E. Fannon and J. N. BeMiller.
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Note: Amino Acid and Fatty Acid Profiles of the Inca Peanut (Plukenetia volubilis).
B. R. Hamaker, C. Valles, R. Gilman, R. M. Hardmeier, D. Clark, H. H. Garcia, A. E. Gonzales, I. Kohlstad, M. Castro, R. Valdivia, T. Rodriguez, and M. Lescano.
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Note: Phytic Acid, Saponins, and Polyphenols in Weaning Foods Prepared from Oven-Heated Green Gram and Cereals.
P. Gahlawatand S. Sehgal.
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COMMUNICATION TO THE EDITOR: Effects of High-Voltage Electric Field Treatment on Wheat Dough and Bread-Making Properties.
S. Aibara, K. Hisaki, and K. Watanabe.
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COMMUNICATION TO THE EDITOR: Enhanced Electrophoretic Detection and Isolation of Friabilin, a Starch Granule Protein.
C. F. Morris, G. A. Greenblatt, and H. I. Malkawi.
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