Sorghum Phenolic Acids, Their High Performance Liquid Chromatography Separation and Their Relation to Fungal Resistance.
D. H. Hahn, J. M. Faubion, and L. W. Rooney
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In Vitro Inhibition of Digestive Enzymes by Indigestible Polysaccharides.
K. Zkeda and T. Kusano
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Cooking Characteristics of Sorghum and Corn for Tortilla Preparation by Several Cooking Methods.
S. Bedolla, M. G. de Palacios, L. W. Rooney, K. C. Diehl, and M. N. Khan
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Lodging Effects on Yield and Quality of Soft White Wheat.
F. V. Pumphrey and G. L. Rubenthaler
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Wheat and Composite Flour Chapaties: Effects of Soy Flour and Sucrose-Ester Emulsifiers.
S. E. Ebeler and C. E. Walker
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Physical and Biochemical Properties of Wheat Protein Fractions Obtained by Ultracentrifugation.
B. L. Jones, K. F. Finney, and G. L. Lookhart
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Purification and Characterization of Three Trypsin Inhibitors from Beans, Phaseolus vulgaris, 'Kintoki.'
I. Tsukamoto, M. Miyoshi, and Y. Hamaguchi
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Rice Stickiness. I. Determination of Rice Stickiness with an Instron Tester.
A. P. Mossman, D. A. Fellers, and H. Suzuki
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Rice Stickiness. II. Application of an Instron Method to Make Varietal Comparisons and to Study Modification of Milled Rice by Hot-Air Treatment.
D. A. Fellers, A. P, Mossman, and H. Suzuki
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Evaluation of Distillers' Dried Grain Flour as a Bread Ingredient.
C. C. Tsen, J. L. Weber, and W. Eyestone
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Bread Staling Studies. I. Effect of Surfactants on Moisture Migration from Crumb to Crust and Firmness Values of Bread Crumb.
W. Pisesookbunterng and B. L. D'Appolonia
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Bread Staling Studies. II. The Role of Refreshening.
W. Pisesookbunterng, B. L. D'Appolonia, and K. Kulp
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Aggregation of A-Gliadin: Gel Permeation Chromatography.
E. W. Cole, J. V. Torres, and D. D. Kasarda
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Separation of Barley Malt Alpha-Amylase by Chromatofocusing.
B. A. Marchylo and A. W. MacGregor
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A Modified Screening Test for Rapid Estimation of Gluten Strength in Early-Generation Durum Wheat Breeding Lines.
J. W. Dick and J. S. Quick
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Physicochemical Changes in Cornstarch as a Function of Extrusion Variables.
J. Owusu-Ansah, F. R. van de Voort, and D. W. Stanley
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NOTE: Sodium in Commercially Produced Frozen Pizzas.
G. S. Ranhotra, J. L. Vetter, J. A. Gelroth, and F. A. Novak
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NOTE: Barley Starch. VII. New Barley Starches with Fragmented Granules.
B. W. DeHaas and K. J. Goering
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COMMUNICATION TO THE EDITOR: A Simple and Inexpensive Visual Method for Distinguishing Between High-Lysine and Normal-Lysine Barley Kernels.
H. Ahokas
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COMMUNICATION TO THE EDITOR.
Claude Willemot and John D. Jones
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