Disulfide-Sulfhydryl Interchange Studies of Wheat Flour. I. The Improving Action of Formamidine Disulfide.
Betty Sullivan and L. K. Dahle.
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A Separation of Anatomical Parts of Barley from the By-Products of Barley Pearling.
E. J. Novacek C. F. Petersen and A. E. Slinkard.
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The Proteases of the Soybean.
Jair Weil, Alex Pinsky, and Shlomo Grossman.
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Rate Studies on Atmospheric Steaming and Immersion Cooking of Soybeans.
W. J.Albrecht, G. C. Mustakas, and J. E. McGhee.
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An Electronic Recording Dough Mixer. I. The Apparatus.
Peter W. Voisey, H. Miller, and M. Kloek.
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An Electronic Recording Dough Mixer. II. An Experimental Evaluation.
Peter W. Voisey, H. Miller, and M. Kloek.
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An Electronic Recording Dough Mixer. III. Additional Methods of Recording.
Peter W. Voisey, H. Miller, and M. Kloek.
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An Electronic Recording Dough Mixer. IV. Applications in Farinography.
Peter W. Voisey, H. Miller, and M. Kloek.
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A Comparison of the Nutritive Value of Three Sorghum Grains with That of Wheat.
Mina W. Lamb, Jonnie M. Michie, and Jerry M. Rivers.
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A Note on Effects of pH on Sulfhydryl Groups and Rheological Properties of Dough and Its Implication with the Sulfhydryl-Disulfide Interchange.
C. C. Tsen.
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Flour Disk Reflectance as a Measure of Breadmaking Quality.
Robert M. Johnson.
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Detection of Triethyl Citrate and Triacetin in Liquid and Dried Egg Whites.
L. Kogan and S. Strezleck.
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