The Relative Effects of Enzymatic and Physical Changes during Storage on the Culinary Properties of Rice.
H. S. R. Desikachar and V. Subrahmanyan.
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Vitamin Contents of Air-Classified High- and Low-Protein Flour Fractions.
C. R. Jones, J. R. Fraser, and T. Moran.
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Soy Flour as a White Bread Ingredient. I. Preparation of Raw and Heat-Treated Soy FIours and Their Effects on Dough and Bread.
J. M. Pollock and W. F. Geddes.
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Soy Flour as a White Bread Ingredient. II. Fractionation of Raw Soy Flour and Effects of the Fractions in Bread.
J. M. Pollock and W. F. Geddes.
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Some Volatile Aromatic Compounds in Fresh Bread.
L. Wiseblatt and F. E. Kohn.
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Intercomparison of Farinograph Absorption Obtained with Different Instruments and Bowls.
I. Hlynka.
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The Effect of the Degree Of Polishing of Rice on Nitrogen and Mineral Metabolism in Human Subjects.
G. Rama Rao, H. S. R.Desikachar, and V.Subrahmanyan.
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Note on the Irradiation of Flours from Thirteen Varieties of Wheat.
C. C. Lee.
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The Production of Amylose and Amylopectin in Corn Endosperms and in Potato Tubers.
Stig R. Erlander.
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Determination of Uric Acid in Wheat Flour Infested by Tribolium castaneum Duv., Using Paper Chromatography.
S. Venkatrao, K. Krishnamurthy, M. Swaminathan, and V. Subrahmanyan.
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The Effect of Infestation by Tribolium castaneum Duv. on the Quality of Wheat Flour.
S. Venkatrao, R. N. Nuggehalli, S. V. Pingale, M. Swaminathan, and V. Subrahmanyan.
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A Note on the Vitamin B Content of Korean Rice.
C.H. Bailey.
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Note on a Method of Appraising Mixogram Data.
Saul Zalik and Mike Ostafichuk.
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