Some Improving Effects of Halogenates and Their Reduction Intermediates in Dough.
R. Tkachuk and I. Hlynka.
VIEW ABSTRACT | VIEW ARTICLE

Preparation of Purified Zein by Adsorption-Desorption.
E. M. Craine, Diane V. Freimuth, Joyce A. Boundy, and R. J. Dimler.
VIEW ABSTRACT | VIEW ARTICLE

Organic Acids of Barley Grains.
J. S. Wall, L. C. Swango, J. D. Tessari, and R. J. Dimler.
VIEW ABSTRACT | VIEW ARTICLE

Gas Plasma Irradiation of Rice. I. Hydration Characteristics.
A. S .Roseman, J. T. Hogan, R. B. Stone, and J. C. Webb.
VIEW ABSTRACT | VIEW ARTICLE

Gas Plasma Irradiation of Rice. II. Effect of Heat on Hydration and Cooking Characteristics.
J. T. Hogan and A. S. Roseman.
VIEW ABSTRACT | VIEW ARTICLE

Accessible Sulfhydryl Groups in Dough.
W. Bushuk.
VIEW ABSTRACT | VIEW ARTICLE

Complexes of Amylose with Surfactants.
Elizabeth M. Osman, Sandra J. Leith, and Melita Fles.
VIEW ABSTRACT | VIEW ARTICLE

The Oxidation of Wheat Flour. III. The Isolation of Thioctic Acid.
Betty Sullivan, Leland K. Dahle, and David A. Peterson.
VIEW ABSTRACT | VIEW ARTICLE