Apparent Restriction of Starch Swelling in Cooked Noodles by Lipids in Some Commercial Wheat Flours.
W. S. Kim and P. A. Seib.
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Effects of Emulsifiers and Hydrocolloids on Whole Wheat Bread Quality: A Response Surface Methodology Study.
E. Mettler and W. Seibel.
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Effect of Disulfide Bond-Containing Protein on Rice Starch Gelatinization and Pasting.
B. R. Hamaker and V. K. Griffin.
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Comparison of Aroma Compound (2-Acetyl-l-Pyrroline) in Leaves from Pandan (Pandanus amaryllifolius) and Thai Fragrant Rice (Khao Dawk Mali-105).
V. Laksanalamai and S. Ilangantileke.
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Swelling and Gelatinization of Cereal Starches. IV. Some Effects of Lipid-Complexed Amylose and Free Amylose in Waxy and Normal Barley Starches.
W. R. Morrison, R. F. Tester, C. E. Snape, R. Law, and M. J. Gidley.
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Effect of Flour Quality Characteristics on Puff Pastry Baking Performance.
R. L. Hay.
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Physicochemical Properties of Roller-Milled Barley Bran and Flour.
R. S. Bhatty.
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Wet Milling of Soft-Endosperm, High-Lysine Corn Using Short Steep Times.
E. J. Fox and S. R. Eckhoff.
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Detection of Bread Wheat Farina Adulterant in Durum Wheat Semolina and Pasta Dried at Low, High, and Ultra-High Temperatures.
M. Sarwar and C. E. McDonald.
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Effects of Added Proteins in Wheat Tortillas.
E. L. Suhendro, R. D. Waniska, and L. W. Rooney.
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Textural Optimization of Spaghetti Using Response Surface Methodology: Effects of Drying Temperature and Durum Protein Level.
L. J. Malcolmson, R. R. Matsuo, and R. Balshaw.
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Extraction of Soluble Dietary Fibers from Defatted Rice Bran.
S. Aoe, T. Oda, K. Tatsumi, M. Yamauchi, and Y. Ayano.
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Modification of Physical and Barrier Properties of Edible Wheat Gluten-Based Films.
A. Gennadios, C. L. Weller, and R. F. Testin.
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Statistical Analyses of Gliadin Reversed-Phase High-Performance Liquid Chromatography Patterns of Hard Red Spring and Hard Red Winter Wheat Cultivars Grown in a Common Environment: Classification Indices.
G. L. Lookhart, T. S. Cox, and O. K. Chung.
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Cholesterol-Lowering Effects in Hamsters of /3-Glucan-Enriched Barley Fraction, Dehulled Whole Barley, Rice Bran, and Oat Bran and Their Combinations.
T. S. Kahlon, F. I. Chow, B. E. Knuckles, and M. M. Chiu.
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Effects of Malting Conditions on Quality Characteristics of Malt and Roasted Malt Extract.
K. O. Kim, M. K. Kim, Y. Y. Kang, and Y. C. Lee.
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Enzyme Treatment of Popcorn Ears to Facilitate Shelling.
P. J. Wu, A. Song, and S. R. Eckhoff.
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Partially Purified Proteolytic Enzymes from Wheat Flour and Their Effect on Elongational Viscosity of Cracker Sponges.
W. D. A. Lin, G. Lookhart, and R. C. Hoseney.
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Quantitation of a-, /8-, and -y-Kafirins in Vitreous and Opaque Endosperm of Sorghum bicolor.
J. J. Watterson, J. M. Shull, and A. W. Kirleis.
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Detection of Wheat-Rye Chromosomal Translocations Using an Antisecalin Monoclonal Antibody.
R. Graybosch, Y. W. Seo, and C. J. Peterson.
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Structure of Tapioca Pearls Compared to Starch Noodles from Mung Beans.
A. Xu and P. A. Seib.
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Thermal Behavior of Annealed Acetic Acid-Soluble Wheat Gluten.
J. W. Lawton and Y. V. Wu.
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Polymeric Glutenin of Wheat Lines with Varying Number of High Molecular Weight Glutenin Subunits.
L. Gao and W. Bushuk.
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NOTE: Influence of Wheat-Drying Temperatures on the Birefringence and X-Ray Diffraction Patterns of Wet-Harvested Wheat Starch.
H. Kbksel, F. Sahbaz, and O. Ozboy.
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NOTE: Relationship of D-Zone Omega Gliadins to the Proteins Associated with Differences in Quality of Durum Wheats.
A. Hussain and O. M. Lukow.
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NOTE: Rheological Properties and Baking Quality of Flour from a Landrace and Durum Wheat Cultivars Grown in Jordan.
K. I. Ereifej and R. Shibli.
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NOTE: Magnesium Bisulfite and Sodium Bisulfite as Alternative Steeping Agents for Wet Milling.
K. D. Rausch, S. K. Singh, and S. R. Eckhoff.
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Recently Accepted Manuscripts
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