Hydrated Protein Fibrils from Wheat Endosperm.
J. E. Bernardin and D. D. Kasmda.
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Isolation and Characterization of Gliadin-Like Subunits from Glutenin.
J. A. Bietz and J. S. Wall.
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The Carbohydrate Composition of Corn Cob Hemicelluloses.
B. J. Donnelly. J. L. Helm, and H. A. Lee.
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The Biochemical Basis of Grain Hardness in Wheat.
D. H. Simmonds, K. K. Barlow, and C. W. Wrigley.
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Effect of Spaghetti Processing on Semolina Carbohydrates.
C. Lintas and B. L. D'Appolonia.
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Lysine Fortification of Commercial Bulgur.
F. K. Shoup and W. E. Henry.
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A Note on the Effect of Varying Atmospheric Pressure on the Amylograph Viscosity of Flours.
K. Lorenz.
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Acylated Steryl Glucosides from Soybean Globulins: Isolation and Characterization.
W. J. Wolf and B. W. Thomas.
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Changes in Flour Proteins during Dough-Mixing. I. Solubility Results.
K. Tanaka and W. Bushuk.
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Changes in Flour Proteins during Dough-Mixing. II. Gel Filtration and Electrophoresis Results.
K. Tanaka and W. Bushuk.
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Changes in Flour Proteins during Dough-Mixing. III. Analytical Results and Mechanisms.
K. Tanaka and W. Bushuk.
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Occurrence of Lead in Sesame Paste and Factors Responsible for it.
S. Yannai and A. Haas.
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Thermoanalytical Study of Moisture in Grain.
M. B. Neher, R. W. Pheil, and C. A. Watson.
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