Testing Wheat for Protein and Moisture With the Automated Digital Analyzer
P. C. Williams, S. G. Stevenson, and G. N. Irvine
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Fractionation of Barley and Malted Barley Flours by Air Classification
J. R. Vose and C. G. Young
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Selenium in Wheats and Commercial Wheat Flours
K. Lorenz
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Vegetable Protein: Lipid Interactions
V. B. Kamat, G. E. Graham, and M.A. F. Davis
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Bread Wheat Granular Millstreams With a Potential for Pasta Production. I. Physical and Analytic Properties
J. L. A. Fernandes, W. C. Shuey, and R. D. Maneval
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Modified Amylograph Test for Determining Diastatic Activity in Flour Supplemented With Fungal a-Amylase
P. M. Ranum, K. Kulp, and F. R. Agasie
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Microbiological Study of Exported Soybeans
C. W. Hesseltine, R. F. Rogers, and R. J. Bothast
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Distribution of Soluble Carbohydrates in Barley Grain at Late Stage of Maturity and Relation to Viscosity.
B. Gohl, M. Nilsson,and S. Thomke
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Mixograph Studies. II. Effect of Activated Double-Bond Compounds on Dough-Mixing Properties.
L. F. Schroeder and R. C. Hoseney
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Changes in Aminopeptidases of Wheat Kernels During Growth and Maturation
J. E. Kruger and K. R. Preston
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Microscopic Evaluation of Bread Fortified With Concentrated Plant Proteins
S. E. Fleming and F. W. Sosulski
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Functional Properties of a New Soy Protein Isolate
M. Shemer, H. L. Creinin, R. E. McDonald, and W. E. Irwin
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Breadmaking Studied by Light and Transmission Electron Microscopy.
D. B. Bechtel, Y. Pomeranz, and A. de Francisco
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Baking Studies With Cassava and Yam Flour. I. Biochemical Composition of Cassava and Yam Flour.
C. F. Ciacco and B. L. D'Appolonia
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Note on Vitamins and Minerals of Wild Rice.
E. W. Swain, H. L. Wang, and C. W. Hesseltine
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Note on Measuring Thickness of Wheat Bran by Scanning Electron Microscopy
D. R. Lineback, W. E. Cashman, R. C. Hoseney, and A. B. Ward
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Erratum
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