Determination of Yeast Growth in Doughs.
J. A. Thorn and J. W. Ross.
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Vital Wheat Gluten by Drum Drying. II. Pilot-Plant Studies and Cost Estimates.
Charles Vojnovich, V.F. Pteiter, R. A. Anderson, and E. L.Griffin, Jr..
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The Relation of Particle Size to Certain Flour Characteristics.
Betty Sullivan, W.E. Engebretson, and Merlin L. Anderson.
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Differential Response of Rice Starch Granules to Heating in Water at 62°C.
Ruby R. Little and Grace B. Hilder.
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Effects of Fats and Nonionic Surface-Active Agents on Starch Pastes.
Elizabeth M. Osman and Marion R. Dix.
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Differential Reaction of Milled White Rice Varieties to a Millon Reagent Containing Trichloroacetic Acid and Mercuric Acetate.
Ruby R. Little and Grace B. Hilder.
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The Effect of Various Sugars on the Formation and Character of Gluten.
Donna Poland Meiske, Mary Frang Jones, and Evelyn M. Jones.
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Relation of Viability and Storage Deterioration to Glutamic Acid Decarboxylase in Wheat.
Pekka Linko and Lars Sogn.
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Specific Rotation of Cereal and Legume Starches.
R. D. Patel, R. P. Patel, and R. S. Patel.
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Methods for Measuring Reactivity of Chemical Leavening Systems. I. Dough Rate of Reaction.
John R. Parks, Avrom R. Handleman, J. C. Barnett, and F. H. Wright.
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Determination of the Extent of Reaction between Epichlorohydrin and Starch.
G. E.Hamerstrand, B. T. Hofreiter, and C. L. Mehltretter.
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Studies on the Endo-Beta-Glucanase System of Barley Malt.
Wayne W. Luchsinger, David G. Cochrane, and Eric Kneen.
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Quality of the Protein in Selected Baked Wheat Products.
Barbara M. Kennedy and Adelia R. Sabiston.
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A Polarimetric Study of Flour Diastatic Value.
A. H. Woodhead and Catherine A. Wyatt.
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Changes in the Soluble Carbohydrates during Browning of Wheat Embryos.
Pekka Linko, Yu-Yen Cheng, and Max Milner.
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The Carbohydrates of the Gramineae. X. A Quantitative Study of the Carbohydrates of Wheat Germ.
Michel Dubois, W. F. Geddes, and F. Smith.
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Grain Storage Studies. XXXI. Changes Occurring in Low-Molecular-Weight Compounds in Deteriorating Wheat.
R. L. Glass and W. F. Geddes.
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Disappearance of Bromate during Baking of Bread.
W. Bushuk and I. Hlynka.
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A Note on the Enzymatic Reduction of Protein in High-Amylose Corn Starch.
Charles Vojnovich, R. A. Anderson, and E. L. Griffin, Jr..
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