Evidence for Glutenin in Wheat: Stability Toward Dissociating Forces.
F. R. Huebner and J. A. Rothfus.
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Milling Properties of Sorghum Grain with Different Proportions of Corneous to Floury Endosperm.
E. D. Maxson, W. B. Fryar, L. W. Rooney, and M. N. Krishnaprasad.
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Separation of alpha- and beta-Amylase Enzymes from Barley Malt by Ion-Exchange Chromatography.
A. W. MacGregor, D. E. LaBerge, and W. O. S. Meredith.
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Dry-Milling of Opaque-2 (High Lysine) Corn.
O. L. Brekke, E. L. Griffin, Jr., and P. Brooks.
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Purification and Some Properties of Malted-Wheat BAPA-ase.
J. E. Kruger.
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Heterogeneity of Soybean Trypsin Inhibitors. II. Heat Inactivation.
T. Obara and Y. Watanabe.
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Effect of Alkali Dehulling on Composition and Wet-Milling Characteristics of Sorghum Grain.
C. W. Blessin, R. A. Anderson, W. L. Deatherage, and G. E. Inglett.
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Free Amino Acids in the Bleeding Sap and Developing Grain of the Rice Plant.
Gloria B. Cagampang, Lourdes J. Cruz, and B. 0. Juliano.
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Cysteine's Effect on Mixing Time, Water Absorption, Oxidation Requirement, and Loaf Volume of Red River 68.
K. F. Finney, C. C. Tsen, and M. D. Shogren.
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The Influence of Protein Composition on Spaghetti Quality.
D. E. Walsh and K. A. Gilles.
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Note on an Improved Apparatus for Testing Spaghetti Tenderness
R. R. Matsuo and G. N. Irvine.
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Endosperm Fragmentation of Ordinary and High-Lysine Corn
D. D. Christianson, A. C. Stringfellow, D. Burdick, and G. E. Inglett.
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Physical Changes in the Kernel during Reconstitution of Sorghum Grain.
R. D. Sullins L. W. Rooney, and J. K. Riggs.
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GLC Determination of Cholesterol as an Index of Egg Content in Baked Goods.
R. G Johansen and S. S. Voris.
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