Extractable Protein and Hydration Characteristics of Flours and Doughs in Dilute Acid.
D. K. Mecham, H. A.Sokol, and J. W. Pence.
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Determination of the Moisture Content of Seeds by Near-Infrared Spectrophotometry of Their Methanol Extracts.
Joe R. Hart, Karl E. Norris, and Calvin Golumbic.
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Invasion of Stored Wheat by Aspergillus ochraceus.
Clyde M. Christensen.
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Isolation and Characterization of a Cyclic Hydroxamate from Zea mays.
R. H. Hamilton, R. S. Bandurski, and W. H. Reusch.
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The Effect of Processing Variations on the Alcohol, Carbonyl, and Organic Acid Contents of Pre-ferments for Bread Baking.
E. W. Cole, W. S. Hale, and J. W. Pence.
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The Digestibility of High-Amylose Corn Starches Compared to That of Other Starches. The Apparent Effect of the ae Gene on Susceptibility to Amylase Action.
Rudolph M. Sandstedt, Donna Strahan, S. Ueda, and R. C. Abbot.
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Characterization Studies on the Soluble Proteins and Pentosans of Cake Flour.
John Holme.
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A Note on the Digestibility of the Starch of High-Amylose Corn by Rats.
Raymond Borchers.
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Electron Paramagnetic Resonance and Baking Studies on Gamma-Irradiated Flour.
C. C. Lee.
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The Determination of Starch Damage of Flour.
Betty Sullivan, Merlin L. Anderson, and Alvin M. Goldstein.
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Communication to the Editor: Application of the Rakai Milling Process to Sprouted Wheat.
Peter Meredith.
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