Comparison of the Kjeldahl. Dye.Binding. and Biuret Methods for Wheat Protein Content.
W. T. Greenaway.
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Starch Hydrolysis Under High Temperatures and Pressures
K. Lorenz and J. A. Johnson.
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Amino Acid Composition and Malting and Brewing Performance of High-Amylose and Hiproly Barleys
Y. Pomeranz, R. F. Eslick, and G. S. Robbins.
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Iodoacetic Acid as a Flour-Improving Reagent
R. Tkachuk.
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Soft Wheat Flour Particle-Size Analysis by Integrated Sieve and Coulter Counter Procedures.
D. H. Donelson and W. T. Yamazaki.
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The Relationship between Flour Particle Size and Cake-Volume Potential among Eastern Soft Wheats.
W. T. Yamazaki and D. H. Donelson.
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Rapid Determination of Germ Damage in Cereal Grains.
E. D. Weak. G. D. Miller. E. P. Farrell. and C. A. Watson.
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Changes in Carbohydrate Components during Wheat Maturation. I. Changes in Free Sugars.
M. Abou-Guendia and B. L. D'Appolonia.
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Nutritional Evaluation of Protein Quality in Breakfast Foods
L. R. Hackler.
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Moisture Adsorption Related to the Tensile Strength of Rice.
O. R. Kunze and M. S. U. Choudhury.
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Physicochemical Properties of Starches of Wheats and Flours
K. Kulp.
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Effect of Protein Content on the Cooking Quality of Spaghetti
R. R. Matsuo, J. W. Bradley, and G. N. Irvine.
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New Starches. VIII. Properties of the Small Granule-Starch from Colocasia esculenta.
K. J. Goering and B. DeHaas.
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Evaluation of Methods for Tannin Analysis in Sorghum Grain.
E. D. Maxson and L. W. Rooney.
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A Note on Trichloroacetic Acid Precipitation of Oilseed Proteins.
R. S. Bhatty.
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Note on the Effect of Purification Treatment on Water-Soluble Pentosans
C. Lintas and B. L. D 'Appolonia.
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Erratum (Vo1. 49. p. 391. J. E. Kruger)
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Author Index. Vol. 49
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Subject Index. Vol. 49
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