Effect of Nitrogen Fertilizers Differing in Release Characteristics on the Quantity of Storage Proteins in Wheat.
J. Peltonen and A.Virtanen.
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Effects of Various Lipid Fractions of Wheat Flour on Expansion of Sponge Cake.
K. Takeda.
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Preprocessing: Effects on Durum Wheat Milling and Spaghetti-Making Quality.
J. E. Dexter, D. G. Martin, G. T. Sadaranganey, J. Michaelides, N. Mathieson, J. J. Tkac, and B. A. Marchylo.
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Adsorption of Volatile Fungal Metabolites to Wheat Grains and Subsequent Desorption.
T. Borjesson, U. Stollman, and J. Schnurer.
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Characterization and Utilization of Durum Wheat for Breadmaking. I Comparison of Chemical, Rheological, and Baking Properties Between Bread Wheat Flours and Durum Wheat Flours.
M. H. Boyacio lu and B. L. D'Appolonia.
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Characterization and Utilization of Durum Wheat for Breadmaking. II. Study of Flour Blends and Various Additives.
M. H. Boyacioglu B. L. DAppolonia.
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Characterization and Utilization of Durum Wheat for Breadmaking. III. Staling Properties of Bread Baked from Bread Wheat Flours and Durum Wheat Flours.
M. H. Boyacioglu and B. L. DAppolonia.
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Barley Tocols: Effects of Milling, Malting, and Mashing.
D. M. Peterson.
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Mixing Properties as a Measure of Reversible Reduction and Oxidation of Doughs.
F. Bekes, P. W. Gras, and R. B. Gupta.
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The Mixing Requirement of the Australian Hard Wheat Cultivar Dollarbird.
J. R. Oliver and H. M. Allen.
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Ergosterol Content in Relation to Grain Kernel Weight.
S. Regneir, J. Schnurer, and A. Jonsson.
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Effect of Baking on the Microstructure of Rye Cell Walls and Protein.
T Parkkonen, H. Harkonen, and K. Autio.
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Distribution of (1 -3),(1 -4)-fl-D-Glucan in Kernels of Oats and Barley Using Microspectrofluorometry.
S. S. Miller and R. G. Fulche.
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Enzyme-Resistant Starch in Yellow Layer Cake.
P.- Y. Lin, Z. Czuchajowska, and Y. Pomeranz.
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Effects of Genotype and Nitrogen Nutrition on Protein Aggregates in Barley.
F. kneitrix, A. Sarrafi, and J.-C. Autran.
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Distinguishing Selected Hard and Soft Red Winter Wheats by Image Analysis of Starch Granules.
I. Y. Zayas, D. B. Bechtel, J. D. Wilson, and R. E. Dempster.
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Variation for Thermal Properties of Starch in Tropical Maize Germ Plasm.
J. Li, T. G. Berke, and D. V. Glover.
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Physicochemical and Sensory Evaluation of Extruded High-Fiber Barley Cereals.
P. T. Berglund, C. E. Fastnaught, and E. T. Holm.
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Alkali Wet-Milling Characteristics of Pearled and Unpearled Amaranth Seed.
D. J. Myers and S. R. Fox.
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Dietary Fiber Content and Composition in Home-Prepared and Commercially Baked Products: Analysis and Prediction.
N. W. Vollendorf and J. A. Marlett.
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Recently Accepted Manuscripts
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