Amylases of Developing Wheat, Barley, and Oat Grains.
P. Meredith and L. D. Jenkins.
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Effect of Variability in Sugar Granulation on the Evaluation of Flour Cookie Quality.
L. T. Kissell, B. D. Marshall, and W. T. Yamazaki.
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Mycotoxin Production Affected by Insecticide Treatment of Wheat.
E. E. Vandegraft, O. L. Shotwell, M. L. Smith, and C. W. Hesseltine.
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A Pictorial Explanation for the lncrease in Viscosity of a Heated Wheat Starch-Water Suspension.
B. S. Miller, R. I. Derby, and H. B. Trimbo.
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Rheological Properties of Water-Extracted Airclassified Spring Wheat Flours.
W. C. Shuey and K. A. Gilles.
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The Role of Flour Lipids in Baking.
F. MacRitchie and P. W. Gras.
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Cooked Corn Germ: Composition of Fractions Separated According to Particle Size by Sieving and Air Classification.
H. W. Gardner, W. J. Garcia, A. C. Stringfellow, and G. E. Inglett.
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Dimethyl Sulfoxide and Amino Acid Analyses.
L. S. Bates and C. W. Deyoe.
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Dissolution of Starches in Dirnethylsulfoxide and Variations in Starches of Several Species, Varieties, and Maturities.
R. H. Kurtzman, Jr., F. T. Jones, and G. F. Bailey.
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Barley Starch. V. A Comparison of the Properties of Waxy Compana Barley Starch with the Starches of its Parents.
K. J. Goering, R. Eslick, and B. W. DeHaas.
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Extraction of Nonprotein Nitrogen from Oilseed Meals with Different Solvents.
R. S. Bhatty and A. J. Finlayson.
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Further Studies on the Fractionation and Characterization of the Gel Proteins of Wheat Flour by Column Chromatography.
E. W. Cole, H. Ng, and D. K. Mecham.
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Invertase Activities during the Germination of Barleys that Differ in Malting Properties.
N. Prentice.
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Factors Affecting Hydrolysis during Breadmaking of Phytic Acid in Wheat Protein Concentrate.
G. S. Ranhotra.
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Effect of Cellulose and Wheat Mill-Fractions on Plasma and Liver Cholesterol Levels in Cholesterol-Fed Rats.
G. S. Ranhotra.
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Internal Pressure in Yeasted Dough II.
H. Matsumoto, J. Nishiyama, and I. Hlynka.
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Determining Thioctic Acid (Lipoic Acid) in Wheat Flours and Germs by Thin-Layer Chromatography.
A. Swatditat and C. C. Tsen.
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