Wet Milling of Corn—A Review of Laboratory-Scale and Pilot Plant-Scale Procedures.
N. Singh and S. R. Eckhoff.
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Furosine Determination in Baby Cereals by Ion-Pair Reversed-Phase Liquid Chromatography.
E. Guerra-Hernandez and N. Corzo.
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Proton Relaxation of Starch and Gluten by Solid-State Nuclear Magnetic Resonance Spectroscopy.
S. Li, L. C. Dickinson, and P. Chinachoti.
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Resistant Starch in Dietary Fiber Values Measured by the AOAC Method in Different Cereals.
M. E. Sambucetti and A. Zuleta.
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NOTE: Rapid Evaluation of Frozen and Fresh Doughs Involving Stress Conditions.
P. Gélinas, C. M. McKinnon, O. M. Lukow, and F. Townley-Smith.
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Structures and Physicochemical Properties of Starches from Acha (Digitaria exilis), Iburu (D. iburua), and Tamba (Eleusinecoracana).
I. A. Jideani, Y. Takeda, and S. Hizukuri.
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Quantitative Method for the Survey of Starch Phosphate Derivatives and Starch Phospholipids by (^31)P Nuclear Magnetic ResonanceSpectroscopy.
T. Kasemsuwan and J.-L. Jane.
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Effect of Process Variables on Spaghetti Quality.
A. Debbouz and C. Doetkott.
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Cholesterol Oxidation in Dried Egg Pasta: Detecting 7-Ketocholesterol Content.
P. Zunin, F. Evangelisti, C. Calcagno, and E. Tiscornia.
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Process Effect on Couscous Quality.
A. Debbouz and B. J. Donnelly.
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Effect of Soak Time, Soak Temperature, and Lactic Acid on Germ Recovery Parameters.
V. Singh and S. R. Eckhoff.
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Fusarium Head Blight: Effect on the Milling and Baking of Some Canadian Wheats.
J. E. Dexter, R. M. Clear, and K. R. Preston.
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Characteristics of Meal from Hulled Wheats (Triticumdicoccun Schrank and T. spelta L.): An Evaluation of Selected Accessions.
A. R. Piergiovanni, G. Laghetti, and P. Perrino.
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NOTE: Variation for Starch Concentration in Spring Wheat and Its Repeatability Relative to Protein Concentration.
P. Hucl and R. N. Chibbar.
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Changes in Wheat Grain Quality Due to Doubling the Level of Atmospheric CO(2).
C. Blumenthal, H. M. Rawson, E. McKenzie, P. W. Gras, E. W. R. Barlow, and C. W.Wrigley.
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Mathematical Characterization of the Plasticizing and Antiplasticizing Effects of Fructose on Amylopectin.
M. Peleg.
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Selection of Desirable Starch Pasting Properties in Wheat for Use in White Salted or Yellow Alkaline Noodles.
M. Bhattacharya and H. Corke.
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Use of Triticale Flours in Cookies: Quality Factors.
A. E. Leon, A. Rubiolo, and M. C. Anon.
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Volatile Compounds and Odors in Grain Sorghum Infested with Common Storage Insects.
L. M. Seitz and D. B. Sauer.
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Wet Milling of Grain Sorghum Using a Short Steeping Period.
P. Yang and P. A. Seib.
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Effect of Near-Infrared Transmission-Based Selection on Maize Hardness and the Composition of Zeins.
G. H. Eyherabide, J. L. Robutti, and F. S. Borrás.
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Correlations Between Chemical Composition and Canning Quality Attributes of Navy Bean (Phaseolus vulgaris L.).
W. Lu and K. C. Chang.
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Correlations Between Physical Properties and Canning Quality Attributes of Navy Bean (Phaseolus vulgaris L.).
W. Lu, K. C. Chang, K. F. Grafton, and P. B. Schwarz.
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Vitamin B6 and Pyridoxine Glucoside Content of Wheat and Wheat Flours.
D. A. Sampson, Q.-B. Wen, and K. Lorenz.
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Multivariate Analysis as a Tool to Predict Bread Volume from Mixogram Parameters.
K. Wikström and L. Bohlin.
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Oriental Noodle Dough Rheology: Relationship to Water Absorption, Formulation, and Work Input During Dough Sheeting.
N. M. Edwards, M. G. Scanlon, J. E. Kruger, and J. E. Dexter.
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Index to Volume 73.
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