Reconstitution Studies with Sound and Sprouted Wheat Flour.
C. F. Ciacco and B. L. D'Appolonia
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Gelatinization of Wheat Starch. I. Excess-Water Systems.
K. Ghiasi, R. C. Hoseney, and E. Varriano-Marston
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Gelatinization of Wheat Starch. II. Starch-Surfactant Interaction.
K. Ghiasi, E. Varriano-Marston, and R. C. Hoseney
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Baking Properties of the Bran Fraction from Brewer's Spent Grains.
P. C. Dreese and R. C. Hoseney
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Sweetness-Structure Correlation in Carbohydrates.
J. R. Daniel and Roy L. Whistler
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Characterization of Pentosans from Different Wheat Flour Classes and of Their Gelling Capacity.
C. F. Ciacco and B. L. D'Appolonia
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Storage of High-Moisture Corn: Fungal Growth and Dry Matter Loss.
L. M. Seitz, D. B. Sauer, and H. E. Mohr
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Phytic Acid in Durum Wheat and Its Milled Products.
M. M. Tabekhia and B. J. Donnelly
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Results of Collaborative Testing Using a Simplified, Rapid Colorimetric Alpha-Amylase Assay for Evaluation of Sprouted Wheat.
P. R. Mathewson, C. H. Fahrenholz, G. D. Booth, Y. Pomeranz, and B. S. Miller
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Freeze-Fracture Ultrastructure of Wheat Flour Ingredients, Dough, and Bread.
B. Fretzdorff: D. B. Bechtel, and Y. Pomeranz
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Role of Free Flour Lipids in Batter Expansion in Layer Cakes. I. Effects of "Aging."
R. L. Clements and J. R. Donelson
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Role of Free Flour Lipids in Batter Expansion in Layer Cakes. II. Effects of Heating.
R. L. Clements and J. R. Donelson
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Effect of Sugars on Starch Gelatinization.
R. D. Spies and R. C. Hoseney
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Semiautomated in Vitro Analysis of Sorghum Protein Availability via Pronase Hydrolpis.
D. H. Hahn, J. M. Faubion, S. H. Ring, C. A. Doherty, and L. W. Rooney
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South Carolina Corn Yield Trial Samples as Probes for the Natural Occurrence of Aflatoxin in Preharvest Kernels.
E. B. Lillehoj, A. Manwiller, T. B. Whitaker, and M. S. Zuber
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Minerals and Protein Contents in Hard Red Winter Wheat.
E. Dikeman, Y. Pomeranz, and F. S. Lai
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Kinetics of Protein Quality Change in Egg Noodles Stored Under Constant and Fluctuating Temperatures.
T. P. Labuza, K. Bohnsack, and M. N. Kim
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NOTE: Technique for Objectively Measuring Relationship Between Flour Chlorination and Cake Crumb Stickiness.
C. S. Gaines
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NOTE: Alpha-Amylase Determination: Explanation for High Falling Numbers at Lower Bath Temperatures.
E. Varriano-Marston, R. C. Hoseney, and J. A. Dunaway
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NOTE: Evaluation of Density Segregation as a Means to Estimate the Degree of Aflatoxin Contamination of Corn.
W. E. Huff and W. M. Hagler
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NOTE: Distribution of Lipids in Embryo and Bran-Endosperm Fractions of Riso 1508 and Hiproly Barley Grains.
R. S. Bhatty
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NOTE: Applicability of the Colorimetric Alpha-Amylase Assay to Evaluate Sprouted Sorghum.
P. R. Mathewson, C. H. Fahrenholz, and Y. Pomeranz
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Errata

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