Dough-Improving Effect of Some Aliphatic Hydrocarbons. II. Studies of Dough Lipids.
J. G. Ponte, Jr., S. T. Titcomb, Jutta Cerning, and R. H. Cotton.
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Properties of Wheat-Flour Proteinases.
C. E. McDonald and Lora L. Chen.
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Significance of Wedge Protein of Rye Flour for Dough Properties.
F. Vones, V. Podrazky, J. Simova, and Z. Vesely.
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Results of Ball-Milling Buhler Experimentally Milled Hard Winter Wheat Flour.
Jeff Schlesinger.
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Action of Chlorine on Semidry Starch.
T. R. Ingle and Roy L. Whistler.
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Modification of Cereal Flours with Hydrochloric Acid.
E. B. Lancaster, K. J. Moulton, D. Uhl, and V. E. Sohns.
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Polarographic Behavior of Gluten and Thiosulfogluten.
Hiroshi Matsumoto and Toyo Kuninori.
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Evaluation of Durum Wheat and Durum Products. II. Separation and Identification of the Sitosterol Esters of Semolina.
K. A. Gilles and V. L. Youngs.
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High-Protein Rice Flours.
David F. Houston, Ali Mohammad, Theodore Wasserman, and E. B. Kester.
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Study of Barley and Malt Amylases by Immunochemical Methods.
Pierre Grabar and Jean Daussant.
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An Electronic Method for the Measurement of Heat-Damage in Artificially Dried Corn.
Charles E. Holaday.
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Carotenoids of Corn and Sorghum. VI. Determination of Xanthophylls and Carotenes in Corn Gluten Fractions.
G. W. Blessin, J. D. Brecher, and R. J. Dimler.
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Communication to the Editor: Emetic Material in Scabbed Wheat.
Neville Prentice and Allan D. Dickson.
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Note on a Simplified Gel Electrophoresis Apparatus Used in Wheat Gluten Protein Research.
James E.Cluskey.
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