Air Classification of Corn Grits. I. Softening Grits with Enzymes and Chemicals.
J. Spanheimer, J. E. Freeman, R. E. Heady, and V. E. Headley.
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Air Classification of Corn Grits. II. Fine Grinding and Air Classification of Protease-Treated Grits.
V. E. Headley, J. Spanheimer, J. E. Freeman and R. E. Heady.
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A Fundamental and a Rapid Empirical Test for Dust in Corn.
W. T. Greenaway.
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Mineral Constitutents in Corn and Wheat Germ by Atomic Absorption Spectroscopy.
W. J. Garcia, C. W. Blessin, and G. E. Inglett.
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Relation of Distilled-Water Retention to Alkaline-Water Retention, Water Absorption, and Baking Properties of Wheat Flours.
W. F. Sollars.
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Nutrient Composition of Selected Wheats and Wheat Products. XI. Summary.
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Comparative Mixing and Baking Properties of Wheat and Triticale Flours.
K. Lorenz, J. Welsh, R. Normann, and J. Maga.
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Effect of Chlorine on the Starch Component of Soft Wheat Flour.
K. Kulp, C. C. Tsen, and C. J. Da!y.
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Dialyzable Components Resulting from Proteolytic Activity in Extracts of Wheat Flour.
D. R. Grant and C. C. Wang.
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Solubilization of Soybean Tempeh Constituents During Fermentation.
. J. P. Van Buren, L. R. Hackler, and K. H. Steinkraus.
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The Ultrastructure of the Mature Wheat Endosperm.
D. H. Simmonds.
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Interrelationships of Leucine with Lysine, Tryptophan, and Niacin As They Influence Protein Value of Cereal Grains for Humans
Constance Kies and Hazel M. Fox.
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Scanning Electron Microscopy of Starch from Sprouted Wheat.
B. L. Dronzek, Paulina Hwang, and W. Bushuk.
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Composition and Utilization of Milled Barley Products. III. Amino Acid Composition.
G. S. Robbins and Y. Pomeranz.
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