Some Effects of High Levels of Gamma Irradiation on the Lipids of Wheat.
K. H. Tipples and F. W. Norris.
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Zein: A Heterogeneous Protein Containing Disulfide-Linked Aggregates.
James E. Turner, Joyce A. Boundy, and R. J. Dimler.
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Effect of the Kind and Proportion of Flour Components and of Sucrose Level on Cake Structure.
Virginia Baldi, Louise Little, and E. Elizabeth Hester.
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Gel Formation as Related to Concentration of Amylose and Degree of Starch Swelling.
Mariette Ott and E. Elizabeth Hester.
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Reactions of Oligosaccharides. I. Ferricyanide Numbers.
J. D. Commerford and B. L. Scallet.
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Studies on Raw and Heated Wheat Germ for Young Chicks.
F. Attia and R. D. Creek.
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The Effect of Storage Time on the Compositional Patterns of Rice Fatty Acids.
Ten-ching Lee, Wei T.Wu, and Virginia R. Williams.
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Errata
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