Decorticating Pearl Millet and Grain Sorghum in a Laboratory Abrasive Mill.
A. de Francisco, A. D. Shepherd, R. C. Hoseney, and E. Varriano-Marston
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Hardness of Pearl Millet and Grain Sorghum.
A. de Francisco, E. Varriano-Marston, and R. C. Hoseney
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Fungal Growth and Dry Matter Loss During Bin Storage of High-Moisture Corn.
L. M. Seitz, D. B. Sauer, H. E. Mohr, and D. F. Aldis
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Relation of Polar Lipid Content to Mixing Requirement and Loaf Volume Potential of Hard Red Winter Wheat Flour.
O. K. Chung, Y. Pomeranz, and K. F. Finney
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Amino Acid Composition of Grain Dusts.
J. D. Hubbard, F. S. Lai, C. R. Martin, B. S. Miller, and Y. Pomeranz
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Microbiology of Cracker Sponge Fermentation.
M. L. Fields, R. C. Hoseney, and E. Varriano- Marston
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Comparison of Alpha-Amylase and Simple Sugar Levels in Sound and Germinated Durum Wheat During Pasta Processing and Spaghetti Cooking.
J. E. Kruger and R. R. Matsuo
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Effect of Seed Moisture Content on the Air Classification of Field Peas and Faba Beans.
R. T. Tyler and B. D. Panchuk
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Production of High-Protein Quality Pasta Products Using a Semolina/Corn/Soy Flour Mixture. III. Effect of Cooking on the Protein Nutritive Value of Pasta.
M. R. Molina, H. Gudiel, M. A. Baten, and R. Bressani
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Combined Effects of Sodium Chloride and Hydrochloric Acid on Wheat Flour Strength.
M. T. Bakhoum and J. G. Ponte, Jr.
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Experimental Milling of Soft Wheat Cultivars and Breeding Lines.
W. T. Yamazaki and L. C. Andrews
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Grinding Methods: Their Impact on Rice Flour Properties.
K. D. Nishita and M. M. Bean
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Milling Performance and Quality Characteristics of Starbonnet Variety Rice Fractionated by Rough Rice Kernel Thickness.
J. I. Wadsworth, J. Matthews, and J. J. Spadaro
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Surface Hydrophobicity of Gliadin Components.
Y. Popineau and B. Godon
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Effect of Smudge and Blackpoint, Mildewed Kernels, and Ergot on Durum Wheat Quality.
J. E. Dexter and R. R. Matsuo
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Determination of Ascorbic Acid in Wheat Flours, Bread Dough Conditioners, and Commercial Vitamin C Tablets by High-Performance Liquid Chromatography.
G. L. Lookhart, S. B. Hall, and K. F. Finney
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NOTE: Laboratory Dough Molder for Flat Breads.
G. L. Rubenthaler and H. A. Faridi
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NOTE: Gel Filtration of Wheat Gluten Proteins on Sephacryl S-300.
K. R. Preston
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