Comparative Rheological Properties and Bread Qualities of Wheat Flour Diluted With Tropical Tuber and Breadfruit Flours.
O. Olatunji and I. A. Akinrele
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Saltine Cracker Flavor. I. Changes in Organic Acids and Soluble Nitrogen Constituents of Cracker Sponge and Dough.
H. A. Faridi and J. A. Johnson
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Disulfide and Sulfhydryl Groups in Glycinin.
M. Draper and N. Catsimpoolas
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Scanning Electron Microscopy of Cooked Spaghetti.
J. E. Dexter, B. L. Dronzek, and R. R. Matsuo
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Defatted and Reconstituted Wheat Flours. III. Effects of Flour Moisture Content and Aqueous Binary Azeotropes on Functional (Breadmaking) Properties.
O. K. Chung, Y. Pomeranz, K. F. Finney, and M. D. Shogren
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The Effect of Gluten Protein Fractions on Pasta Dough Rheology and Spaghetti-Making Quality.
J. E. Dexter and R. R. Matsuo
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The Effect of Heat Treatment on Aggregation and Gelation of Peanut/ Milk Protein Blends.
R. H. Schmidt
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Scanning Electron Microscopy of Maturing Triticale, Wheat, and Rye.
K. Lorenz, M. Yetter, and R. M. Saunders
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Enzyme Activities in Commercially Milled Rice.
K. Lorenz and R. M. Saunders
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Effects of Mixing and Surfactants on Microscopic Structure of Wheat Glutenin.
C. C. Tu and Cho C. Tsen
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An Ultracentrifuge Flour Absorption Method.
K. R. Preston and K. H. Tipples
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A Parallel Plate Rheometer for Measuring the Viscoelastic Properties of Wheat Flour Doughs.
G. E. Hibberd and N. S. Parker
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Note on the Relation Between Bread Crust and Crumb Color Scores and Color Reflectance Values.
Mary Evenson and B. L. D'Appolonia
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Communication to the Editor: Detoxification of Aflatoxin-Contaminated Corn by Roasting.
H. F. Conway, R. A. Anderson, and E. B. Bagley
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Communication to the Editor: Tannin Content of Sorghum Grain by uv Spectrophotometry.
R. N. Sharp, C. Q. Sharp, and A. A. Kaftan
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Instructions to Authors

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