Aging and Storage Studies in Flours and Air-Classified Flour Fractions.
Rezsoe Gracza.
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Protein Content of Successive Peripheral Layers Milled from Wheat, Barley, Grain Sorghum, and Glutinous Rice by Tangential Abrasion.
Floyd L. Normand, Joseph T. Hogan, and Harold J. Deobald.
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A Study on the Improvement of the Essential Amino Acid Balance of Corn Protein. I. Correlation between Racial and Varietal Characteristics and Lysine Levels of Corn.
F. Tello, M. A. Alvarez-Tostado, and G. Alvarado.
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Comparison of the Rates of Absorption of Water by Corn Kernels with and without Dissolved Sulfur Dioxide.
Liang-tseng Fan, Huai-Chong Chen, John A. Shellenberger, and Do Sup Chung.
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Reactions of Cysteine, Bromate, and Whey in a Rapid Breadmaking Process.
R. G. Henika and N. E. Rodgers.
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Dough-Mixing Properties of Crude and Purified Glutens.
D. K. Mecham, Elaine G. Cole, and J. W. Pence.
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Enzymatic Modification of Wheat Flour for Paper Sizing.
Rose M. Ward and J. E. Gastineau.
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Communication to the Editor: Effect of Sodium Chloride on the Pasting of Wheat Starch Granules.
A. Jerome Ganz.
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Communication to the Editor: Power-Input Meter for Laboratory Dough Mixers.
R. H. Kilborn and C. J. Dempster.
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Erratum: Vol. 42, No.3 (May 1965)
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