Effects of Amylases and Metals on the Pasting Properties of Wheat Flour, Determined by the Amylograph and by Hagberg's Falling-Number Method.
Peter Meredith.
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Inactivation of Cereal Alpha-Amylase by Brief Acidification: the Pasting Strength of Flour.
Peter Meredith.
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Extraction and Structure Studies on Corn Glutelin Proteins.
H. C. Nielsen, J. W. Paulis, C. James, and J. S. Wall.
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Preparation and Evaluation of Popped Grains for Feed Use.
H. G. Walker, W. C. Rockwell, and G. 0. Kohler.
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Changes in Wheat Lipids during Seed Maturation. I. Physical and Chemical Changes in the Kernel.
Sandra K. Skarsaune, V. L. Youngs, and K. A. Gilles.
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Changes in Wheat Lipids during Seed Maturation. II. Changes in Lipid Composition.
Sandra K. Skarsaune, V. L. Youngs, and K. A. GiIles.
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Methods for Determining the Extent of Stinkbug Damage in Soybeans. III. Relation of Stinkbug Damage to Quality in Soybeans.
J. R. Hart.
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Fatty-Acid Composition of Oil from Four Kernel Fractions of Corn (Zea mays L.) Inbred Lines.
M. D. Jellum.
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Gelation Phenomena of Soybean Globulins. I. Protein-Protein Interactions.
N. Catsimpoolas and E. W. Meyer.
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Effect of Physical and Chemical Processing Factors on the Redispersibility of Dried Soy Milk Proteins.
Danji Fukushima and Jerome P. Van Buren.
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Effects of Fumigation on Wheat in Storage. I. Physical Measurement of Flour.
Ruth H. Matthews, C. C. Fijield, T. F. Hartsing, C. L. Storey, and N M. Dennis.
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Effects of Fumigation on Wheat in Storage. II. Physical and Eating Qualities of Breads and Rolls.
Ruth H. Matthews, C. C. Fifield, and T. F. Hartsing.
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Barley Starch. IV. A Study of the Cooking Viscosity Curves of Twelve Barley Genotypes.
K. J. Goering, Robert Eslick, and Bernice DeHaas.
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Heterogeneity of Soybean Trypsin Inhibitor. I. Chromatographic Fractionation and Polyacrylamide-Gel Electrophoresis.
Tetsujiro Obara, M. Kimura-Kobayashi, Takekazu Kobayashi, and Yukio Watanabe.
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Use of 14c-labeled Flour Proteins to Assess the Effect of Dough Mixing on Their Mobility in Gel Electrophoresis.
Hedwig E. Herrick and J. M. Lawrence.
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Determining of the First-Limiting Amino Acid of Wheat and Triticale Grain for Humans.
Constance Kies and Hazel Fox.
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Characterization of Wheat Flour Proteins by Differential Solubility in Conjunction with Disc Electrophoresis.
P. C. Williams and Connie Butler.
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The Distribution of Lipids in Fractionated Wheat Flour.
V. L. Youngs, D. G. Medcalf, and K. A. Gilles.
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Erratum (Vol. 47, p. 225, Rinde, Tschoegl, and Smith)
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Note on the Effect of pH and Oxygen on the Mixing Properties and Protein Solubility of Flour Doughs
D. E. Smith and J. D. Mullen.
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New Starches. V. Properties of the Small Starch Granules from Amaranthus retroflexus.
P. V. Subba Rao and K. J. Goering.
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