Sieving Characteristics of Soft and Hard Wheat Flours.
D. V. Neel
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Factors Affecting Flowability of Hard and Soft Wheat Flours.
D. V. Neel and R. C. Hoseney
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Effect of Corn Cultivar and Sample Variance on the Performance of Three Electronic Moisture Meters.
R. A. Gutheil, G. F. Krause, D. B. Brooker, and M. E. Anderson
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Bread-Making Potential of Straight-Grade and Whole-Wheat Flours of Triumph and Eagle-Plainsman V Hard Red Winter Wheats.
G. J. Moder, K. F. Finney, B. L. Bruinsma, J. G. Ponte, Jr., and L. C. Bolte
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Effects of Corn Sweeteners on Cookie Quality.
L. P. Curley and R. C. Hoseney
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Various Oils, Surfactants, and Their Blends as Replacements for Shortening in Breadmaking.
B. L. Bruinsma and K. F. Finney
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Effect of Waxy Barley Starch and Reheating on Firmness of Bread Crumb.
K. Ghiasi, R. C. Hoseney, K. Zeleznak, and D. E. Rogers
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Endosperm Cell Wall Modification in Sorghum Grain During Germination.
C. W. Glennie
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A Dry-Milling Evaluation of Trickle Sulfur Dioxide-Treated Corn.
A. J. Peplinski, R. A. Anderson, and S. R. Eckhoff
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Cross-Classification Technique Applied to the Evaluation of Cake Surface Characteristics.
J. E. Evans, J. Gordon, and E. A. Davis
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Identification of Canadian Barley Cultivars by Reversed-Phase High-Performance Liquid Chromatography.
B. A. Marchylo and J. E. Kruger
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Mineral and Vitamin Contents of Saudi Arabian Pearl Millet Flour and Bread.
J. K. Khalil and W. N. Sawaya
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Production of Multiple Forms of Alpha-Amylase in Germinated, Incubated, Whole, De-embryonated Wheat Kernels.
B. A. Marchylo, J. E. Kruger, and A. W. MacGregor
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Effect of Age of Sample and of Amino Acid Supplementation on the Tetrahymena-Relative Nutritive Value of Lentils, Green and Yellow Split Peas, and Their Processed Forms.
K. R. Davis, M. J. Costello, V. Mattern, and C. Schroeder
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Enzymic Solubilization of Cereal Proteins by Commercial Proteases.
C. Nkonge and G. M. Ballance
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Gamma Radiation of Wheat. II. Effects of Low-Dosage Radiations on Starch Properties.
L. A. MacArthur and B. L. D'Appolonia
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Mathematical Treatment of Near-Infrared Reflectance Data for the Estimation of Protein.
F. S. Lai, Y. Pomeranz, D. Traylor, and S. Afework
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Solubilization of Iron in Cereals by Milk and Milk Fractions.
F. M. Clydesdale and D. B. Nadeau
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Influence of Germination on Wheat Quality. I. Functional (breadmaking) and Biochemical Properties.
0. M. Lukow and W. Bushuk
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Influence of Germination of Wheat Quality. II. Modification of Endosperm Protein.
0. M. Lukow and W. Bushuk
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Modification of the Anthrone, Carbazole, and Orcinol Reactions for Quantitation of Monosaccharides.
W. H. Kunerth and V. L. Youngs
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Effect of Variety and Growing Year on the Constituents of Durum Bran Fiber.
W. H. Kunerth and V. L. Youngs
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Chemical and Physical Properties of Proteins in Wet-Milled Corn Gluten.
P. E. Neumann, J. S. Wall, and C. E. Walker
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Minerals and Phytate in the Analysis of Dietary Fiber from Cereals. II.
W. Frölich, T. F. Schweizer, and N.-G. Asp
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Corn Food Products Intrinsically Labeled with Zinc-65 for Studies on Bioavailability of Zinc in Humans.
W. J. Garcia, A. J. Peplinski, R. A. Anderson, and G. E. Inglett
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Relationship of Heat Transfer and Water-Loss Rates to Crumb-Structure Development as Influenced by Monoglycerides.
J. D. Cloke, E. A. Davis, and J. Gordon
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Water Loss During Reheating of Fresh and Stored Cakes Made with Saturated and Unsaturated Monoglycerides.
J. D. Cloke, E. A. Davis, and J. Gordon
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Volume Measurements Calculated by Several Methods Using Cross-Sectional Tracings of Cake.
J. D. Cloke, E. A. Davis, and J. Gordon
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NOTE: Detectability of Different Classes of Gliadins by Dye Binding and by Trichloroacetic Acid Precipitability.
K. Khan
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NOTE: Microstructure of the Seed Coat of Faba Bean (Vicia faba L.) Seeds of Different Cookability.
M. M. Youssef and W. Bushuk
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Errata

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