Performance of Fats and Oils in Pastry and Biscuits.
Ruth H. Matthews and Elsie H. Dawson.
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Diffusion of Water in Kernels of Corn and Sorghum.
Liang-tseng Fan, Pu-Shan Chu, and John A. Shellenberger.
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Determination of Sulfhydryl and Disulfide Groups in Flour and Their Relation to Wheat Quality.
C. C. Tsen and J.A. Anderson.
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Influence of Maturity on Properties of Western Rices.
E. B. Kester, H. C. Lukens, R. E. Ferrel, A. Mohammad, and D. C. Finrock.
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Silicic Acid Chromatography of Wheat Lipids.
J. H. Nelson, R. L. Glass, and W. F. Geddes.
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The Triglycerides and Fatty Acids of Wheat.
J. H. Nelson, R. L. Glass, and W. F. Geddes.
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Curtain Electrophoretic Separation of the Water-Soluble Constituents of Bleached Cake Flour.
Rudolf G. Strobel and John Holme.
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Chemical Composition. of the Water-Soluble Constituents of Bleached Cake Flour.
Rudolf G. Strobel and John Holme.
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The Oxidation of Wheat Flour. V. Effect of Lipid Peroxides and Antioxidants.
Leland K. Dahle and Betty Sullivan.
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Influence of Small Differences in Moisture Content upon the Invasion of Hard red Winter Wheat by Aspergillus restrictus and A. repens.
Clyde M. Christensen.
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Fractionation and Zone Electrophoresis of Proteins of Water-Soluble Materials of Flour.
C. C. Nimmo, Mary T. O'Sullivan, Ali Mohammad, and J. W. Pence.
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Changes in Sulfhydryl and Disulfide Contents of Doughs during Mixing under Various Conditions.
C. C. Tsen and W. Bushuk.
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Fractionation of Wheat Gluten by Gel Filtration.
R.W. Jones, G. E. Babcock, N. W. Taylor, and R. J. Dimler.
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Studies with Radioactive Tracers. VII. Investigations with Flour Containing P32.
C. C. Lee and Kwok-Ming Wan.
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Corn Dry-Milling: Effects of First-Temper Moisture, Screen Perforation,and Rotor Speed on Beall Degerminator Throughput and Products.
O. L. Brekke, L. A.Weinecke, J. N. Boyd, and E. L. Griffin, Jr.
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A Farinograph Technique for Studying Gluten.
W. Bushuk.
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Carotenoidsof Corn and Sorghum. III. Variation in Xanthophylls and Carotenes in Hybrid, Inbred, and Exotic Corn Lines.
C. W. Blessin, J. D. Brecher, R. J. Dimler, C. O. Grogan, and C. M.Campbell.
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Starch-Liquefying Properties of Crystalline Alpha-Amylases.
Marta S. Moro, Y. Pomeranz, and J. A. Shellenberger.
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Characteristics of the Various Soybean Globulin Components with Respect to Denaturation by Ethanol.
Ronald C.Roberts and D. R. Briggs.
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