The Relationship between Farinograph Mobility and Absorption.
J. B. Louw and G. N. Krynauw.
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Measurement of Flour Whiteness.
A. W. Croes.
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An Apparatus for Measuring the Torsional Strength of Macaroni.
L. P. Karacsonyi and A. C. Borsos.
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Steeping Studies with Corn Endosperm Sections.
S. A. Watson and E. H. Sanders.
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Structure of the Starch Granule. II. Action of Various Amylases on Granular Starches.
Harry W. Leach and Thomas J. Schoch.
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A Colorimetric Method for Determining Fat Acidity in Grain.
Doris Baker.
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Ottawa Micro Flour Mill.
J. G Kemp, A. G. O. Whiteside, D. C. MacDonald, and H. Miller..
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2 (3)-Benzoxazolone in Malting of Barley.
Matti Linko, Pekka Linko, and Tor-Magnus Enari.
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Measurements of the Particle Size Distribution of Flour.
R. R. Irani and W. S. Fong.
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Changes in the Chemical Composition and in the Distribution of Nitrogen of Maize at Different Stages of Development.
Ricardo Bressani and Rodolfo Conde.
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Wet-Milling High-Amylose Corn Containing 66- to 68-Percent Amylose Starch.
R. A. Anderson, C. Vojnovich, and E. L. Griffin, Jr..
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A Note on the Effect of Steeping Time on Wet-Milling High-Amylose Corn Containing 57-Percent-Amylose Starch.
R. A. Anderson, C. Vojnovich, and E. L. Griffin, Jr..
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Laboratory Milling. I. A Small-Scale Bran Finisher.
H. C. Black, M. H. Fisher, and G. N. Irvine..
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