Wheat Beta-Amylases. I. Isolation.
K. H. Tipples and R. Tkachuk.
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Effect of Moisture Content of Wheat and Flour on Endosperm Breakdown and Protein Displacement.
N. L. Kent.
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The Amino Acid Composition of Hard Wheat Varieties as a Function of Nitrogen Content
Frank N. Hepburn and William B. Bradley.
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On the Solubility of Gliadinlike Proteins. III. Fractionation by Solubility.
Peter Meredith.
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Effect of Esterified Phosphorus in Potato Starch on the Action Pattern of Salivary Alpha-Amylase.
Linda J. McBurney and M. Doreen Smith.
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Light-Reflectance Meter Measures Degree of Milling and Parboiling of Parboiled Rice.
R. M. Johnson.
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An Anomalous Low-Molecular-Weight Branched Component in Dent Corn Starch.
Stig R. Erlander, James P. McGuire, and R. J. Dimler.
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Calcium Content of Wheat Kernel Sections by Critical Microradiography.
R. Katz and M. R. Querry.
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A Note on the Polysaccharides of Wheat Flour Squeegee.
A. S. Perlin and S. Suzuki.
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Some Interrelationships of Ascorbic Acid and Dehydroascorbic Acid in the Presence of Flour Suspensions and in Dough.
J. E.Carter and J. Pace.
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Communication to the Editor: Properties of Dimethyl Sulfoxide-Pretreated Amylomaize Starch.
A. M. Mark, W. B. Roth, H. F. Zobel, and C. L. Mehltretter.
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Molecular Weight of the Gamma-Gliadin Component of Wheat Gluten.
R. W. Jones, G. E. Babcock, and R. J. Dimler.
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