Thermomechanical Behavior of Wheat Gluten Films: Effect of Sucrose, Glycerin, and Sorbitol.
G. Cherian, A. Gennadios, C. Weller, and P. Chinachoti.
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Shear Thinning Properties of Sorghum Starch.
S. N. Subrahmanyam and R. C. Hoseney.
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Single Wheat Kernel Analysis by Near-Infrared Transmittance: Protein Content.
S. R. Delwiche.
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Development of Fermented Dairy Ingredients as Flavor Enhancers for Bread.
P. Gélinas and O. Lachance.
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Oat Tocols: Concentration and Stability in Oat Products and Distribution Within the Kernel.
D. M. Peterson.
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Use of Carbohydrate-Based Fat Substitutes and Emulsifying Agents in Reduced-Fat Shortbread Cookies.
C. Sanchez, C. F. Klopfenstein, and C. E. Walker.
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Energy Value of Blends of Polydextrose and a Synthetic Fat.
G. S. Ranhotra, J. A. Gelroth, and B. K. Glaser.
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FY Sedimentation Test for Evaluation of Flour Quality of Canadian Wheats.
J. E. Kruger and D. W. Hatcher.
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Physical Properties of Two Biological Cushioning Materials from Wheat and Corn Starches.
W. Wang, R. A. Flores, and C. T. Huang.
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A Fast Method for Wheat Cultivar Differentiation Using Capillary Zone Electrophoresis.
G. Lookhart and S. Bean.
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Rheological Properties of Wheat Flour Doughs in Steady and Dynamic Shear: Effect of Water Content and Some Additives.
S. Berland and B. Launay.
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Rheological Properties of Dough Made with Starch and Gluten from Several Cereal Sources.
K. E. Petrofsky and R. C. Hoseney
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Effects of Certain Breadmaking Oxidants and Reducing Agents on Dough Rheological Properties.
W. Dong and R. C. Hoseney
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Dielectric Properties and Water Mobility for Heated Mixtures of Starch, Milk Protein, and Water.
M. N. Tsoubeli, E. A. Davis, and J. Gordon
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Wheat Flour and Defatted Milk Fractions Characterized by Differential Scanning Calorimetry. I. DSC of Flour and Milk Fractions.
N. Erdogdu, Z. Czuchajowska, and Y. Pomeranz
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Wheat Flour and Defatted Milk Fractions Characterized by Differential Scanning Calorimetry. II. DSC of Interaction Products.
N. Erdogdu, Z. Czuchajowska, and Y. Pomeranz
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Starch Solubilization and Retrogradation During Preparation of To (a Food Gel) from Different Sorghum Cultivars.
A. B. Bello, R. D. Waniska, M. H. Gomez, and L. W. Rooney
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Effect of Two Different Low Molecular Weight Glutenin Subunits on Durum Wheat Pasta Quality Parameters.
M. I. P. Kovacs,N. K. Howes, D. Leisle, and J. Zawistowski
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Effects of Storage and Heat Processing on the Content and Composition of Free Fatty Acids in Oats.
E. L. Molteberg, G. Vogt, A. Nilsson, and W. Frolich
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Phenotypic Effects of opaque2 Modifier Genes in Normal Maize Endosperm.
G. L. Moro, M. A. Lopes, J. E. Habben, B. R. Hamaker, and B. A. Larkins
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Characterization of Low Molecular Weight Glutenin Subunits in Durum Wheat by Reversed-Phase High-Performance Liquid Chromatography and N-Terminal Sequencing.
S. Masci,E. J.-L. Lew, D. LaFiandra, E. Porceddu, and D. D. Kasarda
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Nuclear Magnetic Resonance Imaging and Spectroscopic Studies of Wheat Flake Biscuits During Baking.
S. L. Duce, S. Ablett, A. H. Darke, J. Pickles, C. Hart, and L. D. Hall
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Optimizing of Rye Bread Recipes Containing Mono-Diglyceride, Guar Gum, and Carboxymethylcellulose Using a Maturographand an Ovenrise Recorder.
E. Mettler and W. Seibel
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Gel Electrophoresis and Amino Acid Analysis of the Nonprotein Nitrogen Fractions of Defatted Soybean and Almond Meals.
W. J. Wolf
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Effects of Polyols on the Processing and Qualities of Wheat Tortillas.
E. L. Suhendro, R. D. Waniska, L. W. Rooney, and M. H. Gomez
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NOTE: Effect of Bleaching on Durum Wheat and Spaghetti Quality.
A. Debbouz, W. J. Pitz, W. R. Moore, and B. L. D'Appolonia
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NOTE: Enriched Protein and 13-Glucan Fractions from High-Protein Oats by Air Classification.
Y. V. Wu and A. C. Stringfellow
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COMMUNICATION TO THE EDITOR: Possible Role for the Glu-Dl Locus with Respect to Tolerance to Dough-Quality Change After Heat Stress.
C. Blumenthal, P. W. Gras, F. Bekes, E. W. R. Barlow, and C. W. Wrigley
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