An Electron Spin Resonance Study of Native and Gelatinized Starch Systems.
N. L. Nolan. J. M. Faubion, and R. C. Hoseney
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The Effect of Fatty Acid Spin Labels Upon Starch.
N. L. Nolan, R. C. Hoseney, and J. M. Faubion
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Study of the Rheologieal Behavior of Corn Dough Using the Farinograph.
R. Cuevas and C. Puche
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Test Baking of Chapati-Development af a Method.
P. Haridus Rao, K. Leelavathi, and S. R. Skurpalekar
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Mechanical and Structural Evaluation of Texturized Soy Proteins of Varying Protein Content.
M. Karemradeh. K. C. Diehl. Jr., K. C. Rhee, and P. F. Dahm
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Lipid Binding by Protein FiIms Heated on Glass Beads and Prime Wheat Starch.
M. Seguchi
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Ergosterol Versus Dry Matter Loss as Quality Indicator for High-Moisture Rough Rice During Holding.
M. Newbanij, P. A. Seib, D. S. Chung, L. M. Seitz, and C. W. Deyoe
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Near-Infrared Reflectance Analysis of Bread.
K. Suzuki, C. E. McDonald, and B. L. D 'Appolonia
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A Rapid Procedure for Determining AmyIographic Viscosity of Rice Flour.
R. N. Sharp
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Relationship Between Lipid Content and Composition and Loaf Volume of Twenty-Six Common Spring Wheats.
E. Bekes, U. Zawistowska, R. R. Ziilman. and W. Bushuk
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Isolation and Properties of a Thiamine-Binding Protein from Buckwheat Seed.
T. Miisunaga, M. Matsuda, M. Shimiru, and A. Iwashirna
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Structure and Function of Gluten Proteins.
H.-D. Belirz, R. Kieffer, W. Seilmeier, and H. Wieser
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Effects of Progressive Succinylation on Some Molecular Properties of Soy Glycinin.
S. H. Kim and J. E. Kinsella
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Physicochemical Properties and Cooking Quality of Microwave-Dried Rice.
J. I. Wadsworth and S. P. Koltun
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Test Weight, Hardness, and Breakage Suscepti bitity of Yellow Dent Corn Hybrids.
Y. Pomeranz, G. E. Hall, Z. Cruckajowska, and F. S. Lai
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Viscometric Indexes of U.S. Wheats and Flours of Widely Different Protein Contents and Breadmaking Quality.
D. Weipert and Y. Porneranz
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Breadmaking Properties of Composite Flours of Wheat and Faba Bean Protein Preparations.
M. M. Youssef and W. Bushuk
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Buckwheat Browning and Color Assessment.
G. Mazza
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Molecular Comparison of Alcohol-Soluble Wheat and Buckwheat Proteins.
. J. H. Skerritt
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Relationships Between Sensory Flavor Evaluation and Gas-Chromatographic Profiles of French Bread.
Y. Hironaka
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Gas-Chromatographic Determination of Low Concentrations of Propionic Acid in Grain Sorghum.
W. M. Lamkin, N. C. Unruh, and Y. Pomeranz
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Carbohydrate Profile of Black Gram (Phaseolus mungo).
U. Ramadas Bhat and R. N. Tharanathan
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NOTE: Lipid composition of Flour and Quality Changes Associated with Sulfur Deficiency in Wheat.
F. MacRitchie and C. W. Wrigley
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COMMUNICATION TO THE EDITOR: A Starch Granule Protein Associated with Endosperm Softness in Wheat.
P. Greenwell and J. D. Schofeld
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