Phytate-Zinc Molar Ratio of Breakfast Cereals and Bioavailability of Zinc to Rats.
E. R. Morris and R. Ellis
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Relation Between Phytic Acid and Trace Metals in Wheat Bran and Soybean.
R. Ellis and E. R. Morris
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Extrusion Cooking of a High-Fiber Cereal Product with Crispbread Character.
Y. Andersson, B. Hedlund, L. Jonsson, and S. Svensson
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Effects of Rat Digestion upon Native, Enzymically or Chemically Modified Wheat Brans and Native Oat Bran.
D. Bertrand, J. M. Brillouet, V. F. Rasper, B. Bouchet, and C. Mercier
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Effect of Microwave Treatment on the Microstructure of Dehulled Rapeseed.
P. N. Maheshwari, D. W. Stanley, F. R. van de Voort, and J. I. Gray
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The Do-Corder as a Possible Tool to Evaluate the Bread-Making Properties of a Dough.
S. Nagao, S. Endo, K. Takeya, and K. Tanaka
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Effect of Fermentation on the Do-Corder and Bread-Making Properties of a Dough.
S. Nagao, S. Endo, and K. Tanaka
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A Novel, Multi-Sample, Tangential Abrasive Dehulling Device (TADD).
B. D. Oomah, R. D. Reichert, and C. G. Youngs
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Effect of Starchy Kernels, Immaturity, and Shrunken Kernels on Durum Wheat Quality.
J. E. Dexter and R. R. Matsuo
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Variations in Soluble Endosperm Proteins of Corn (Zea mays L.) lnbreds as Detected by Disc Gel Electrophoresis.
C. M. Wilson
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A Mechanism by Which Shortening and Certain Surfactants Improve Loaf Volume in Bread.
R. C. Junge and R. C. Hoseney
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Cottonseed Flour's Functionality in Egyptian Baladi Bread.
M. A. El-Minyawi and M. E. Zabik
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Mineral Components of Grain Dust.
F. S. Lai, Y. Pomeranz, C. R. Martin, E. Dikeman, and B. S. Miller
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A Mechanism for the Oxidative Gelation of Wheat Flour Water-Soluble Pentosans.
R. C. Hoseney and J. M. Faubion
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Preharvest Sprouting and α-Amylase Activity in Hard Red and Hard White Winter Wheat Cultivars.
A. J. McCrate, M. T. Nielsen, G. M. Paulsen, and E. G. Heyne
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Micro Baking Evaluation of Some U.S. Wheat Classes for Suitability in Iranian Breads.
H. A. Faridi, P. L. Finney, and G. L. Rubenthaler
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Pearl Millet Amylases. I. Properties of Partially Purified Alpha-Amylase.
Adelaide Beleia and E. Varriano-Marston
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Pearl Millet Amylases. II. Activity Toward Intact and Heated Starch Granules.
Adelaide Beleia and E. Varriano- Marston
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Single-Cell Protein Substitution in a Bread System: Rheological Properties and Product Quality.
T. A. Volpe and M. E. Zabik
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Factors Contributing to Baking Quality Differences in Hard Red Spring Wheat. I. Bases for Different Loaf Volume Potentials.
G. F. Marais and B. L. D'Appolonia
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Factors Contributing to Baking Quality Differences in Hard Red Spring Wheat. II. Bases for Different Mixing Properties.
G. F. Marais and B. L. D'Appolonia
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Effect of Processing on Composition and Tetrahymena Relative Nutritive Value of Green and Yellow Peas, Lentils, and White Pea Beans.
K. R. Davis
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Trypsin Inhibitor from Wheat Endosperm: Purification and Characterization.
S. Boisen and R. Djurtoft
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Laboratory Abrasive Decorticating Mill-Influence of Machine and Operating Variables.
A. D. Shepherd
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Starch Determination in Some Dietary Fiber Sources.
F. R. Dintzis and C. C. Harris
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Iranian Flat Breads: Relative Bioavailability of Iron.
G. S. Ranhotra, J. A. Gelroth, F. A. Torrence, M. A. Bock, and G. L. Winterringer
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Collaborative Evaluation of a Rapid Nephelometric Method for the Measurement of Alpha-Amylase in Flour.
B. G. Osborne, S. Douglas, T. Fearn, C. Moorhouse, and M. J. Heckley
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Functional (Bread-Making) Properties of a New Dry Yeast.
B. L. Bruinsma and K. F. Finney
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Erratum

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