Water-Soluble Zein by Enzymatic Modification in Organic Solvents.
A. Mannheim and M. Cheryan.
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Cooked Pasta Texture: Comparison of Dynamic Viscoelastic Properties to Instrumental Assessment of Firmness.
N. M. Edwards, M. S. Izydorczyk, J. E. Dexter, and C. G. Biliaderis.
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Induction and Secretion of a-Amylase, (1-3),(1-4)-f3-Glucanase,and (1 -3)-,f-Glucanase Activities in Gibberellic Acid and CaCl2-Treated Half Seeds and Aleurones of Wheat.
A.-M. Bernier and G. M. Ballance.
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Water Absorption by Cracked Mustard.
X. Zhang and G. H. Brusewitz.
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Preparation and Pasting Properties of Wheat and Corn Starch Phosphates.
S. Lim and P. A. Seib.
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Location of Phosphate Esters in a Wheat Starch Phosphate by 31P-Nuclear Magnetic Resonance Spectroscopy.
S. Lim and P. A. Seib.
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Assessment of Extrusion-Induced Starch Fragmentation by Gel-Permeation Chromatography and Methylation Analysis.
P. Rodis, L.-F. Wen, and B. P. Wasserman.
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Genotype and Environment Effects on Tocols of Barley and Oats.
D. M. Peterson and A. A. Qureshi.
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Enzyme-Resistant Starch: Studies Using Differential Scanning Calorimetry.
L. Gruchala and Y. Pomeranz.
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Characterization of Starch Structures of 17 Maize Endosperm Mutant Genotypes with Oh43 Inbred Line Background.
Y.-J. Wang, P. White, L. Pollak, and J. Jane.
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Changes in Sorghum Starch During Parboiling.
R. Young,M. H. Gomez, C. M. McDonough, R. D. Waniska, and L. W. Rooney.
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Milling and Cookie Baking Quality of Near-Isogenic Lines of Wheat Differing in Kernel Hardness.
D. E. Rogers, R. C. Hoseney, G. L. Lookhart, S. P. Curran, W. D. A. Lin, and R. G. Sears.
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Heating A-, B-, and C-Type Starches in Aqueous Sodium Chloride: Effects of Sodium Chloride Concentration and Moisture Content on Differential Scanning Calorimetry Thermograms.
C. Y. Lii and B. L. Lee.
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Induced Hard-to-Cook State in Cowpeas by Freeze-Thawing and Calcium Chloride Soaking.
K. Liu, R. D. Phillips, and K. H. Mc Watters.
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Differential Scanning Calorimetry Studies on Rye Flour-Milling Streams.
L. Wannerberger and A.-C. Eliasson.
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Physicochemical Properties of Starches from Mutant Genotypes of the Oh43 Inbred Line.
Y.-J. Wang, P. White, and L. Pollak.
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Low Molecular Weight Organic Composition of Ethanol Stillage from Corn.
M. K. Dowd, P. J. Reilly, and W. S. Trahanovsky.
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Purification and Characterization of Two Arabinoxylans from Wheat Bran.
K. Shiiba, H. Yamada, H. Hara, K. Okada, and S. Nagao.
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Extrusion Cooking of Pearl Millet for Production of Millet-Cowpea Weaning Foods.
H. D. Almeida-Dominguez, M. H. Gomez, S. 0. Serna-Saldivar, R. D. Waniska, L. W. Rooney, and E. W. Lusas.
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Baker's Yeast Sampling and Frozen Dough Stability.
P. Gelinas, M. Lagimoniere, and C. Dubord.
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Determining the Degree of Gelatinization in Parboiled Rice: Comparison of a Subjective and an Objective Method.
W. E. Marshall, J. I. Wadsworth, L. R. Verma, and L. Velupillai.
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Mixed Linkage ,8-Glucan, Protein Content, and Kernel Weight in Avena Species.
S. S. Miller, P. J. Wood, L. N. Pietrzak, and R. G. Fulcher.
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NOTE: A Sensitive Kinetic Microassay for the Determination of Wheat a-Amylase.
J. E. Kruger and D. W. Hatcher.
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NOTE: Correlation Between Chopin and AACC Methods of Determining Damaged Starch.
G. S. Ranhotra, J. A. Gelroth, and G. J. Eisenbraun.
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NOTE: Size-Distribution of Starch Granules Isolated from Hard Red Winter and Soft Red Winter Wheats.
D. B. Bechtel, I. Zayas, R. Dempster, and J. D. Wilson.
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