High alpha-Amylase Flours: Effect of pH, Acid, and Salton Paste Characteristics.
K. Harinder and G. S. Bains.
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Air Classification of Pin-Milled Break and Middling Flours from Hard Red Spring Wheat.
D. M. Nowakowski, F. W. Sosulski, and R. D. Reichert.
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Test to Determine the Optimum Water Absorption for Saltine Cracker Doughs.
D. E. Rogers and R. C. Hoseney.
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Effects of Cooking on Starch and /3-Glucan of Rolled Oats.
S. H. Yiu, P. J. Wood, and J. Weisz.
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High-Resolution Sodium Dodecyl Sulfate-Polyacrylamide GelElectrophores is of Soybean (Glycine max L.) Seed Proteins.
S. K. Sathe, G. G. Lilley, A. C. Mason, and C. M. Weaver.
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Effect of Tortilla Production on Proteins in Sorghum and Maize.
N. E. Vivas, R. D. Waniska, and L. W. Rooney..
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Thin Porridges (Atole) Prepared from Maize and Sorghum.
N. E. Vivas, R. D. Waniska, and L. W. Rooney.
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Differential Scanning Calorimetry of Oat Starch Pastes.
D. Paton.
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Effect of Meat-Bread Mixtures on Bioavailability of Total Dietary Iron for Anemic Rats.
A. M. Thannoun, A. W. Mahoney, D. G. Hendricks, and D. Zhang.
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Ascorbate Oxidase Inhibition in Dough by Fluoride Ion and Its Effect upon Dough Rheology.
D. R. Grant.
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Near-Infrared Reflectance Spectra of Hard Red Winter Wheats Varying Widely in Protein Content and Breadmaking Potential.
G. L. Rubenthaler and Y. Pomeranz.
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Air Classification of Rapeseed Meal.
R. D. King and H. M. Dietz.
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Nutritional Evaluation of Some Varieties of Sorghums (Sorghum bicolor (L.) Moench).
D. B. G. Banda-Nyirenda, P. Vohra, and K. H. Ingebretson.
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Analysis of Protein in Ground and Whole Field Peas by Near-Infrared Reflectance.
R. Thachuk, F. D. Kuzina, and R. D. Reichert.
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Measuring Wheat Hardness by Revolutions per Minute Reduction.
P. C. Williams, R. H. Kilborn, P. W. Voisey, and M. Kloek.
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Factors Affecting Dough Breakdown During Overmixing.
K. Okada, Y. Negishi, and S. Nagao.
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Evaluation of Spaghetti Supplemented with Corn Distillers'Dried Grains.
Y. V. Wu, V. L. Youngs, K. Warner, and G. N. Bookwalter.
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Denaturation of Wheat Endosperm Proteins During Drying.
C. E. Lupano and M. C. Ahnn.
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A Study of Gliadins of Soft Wheats from the Eastern United States Using a Modified Polyacrylamide Gel Electrophoresis Procedure.
R. L. Clements.
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Note: 13 C Nuclear Magnetic Resonance Spectroscopic Methods for Investigating Sucrose-Starch Interactions with Increasing Temperature.
L. M. Hansen, J. V. Paukstelis, and C. S. Setser.
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Communication to the Editor: Gliadins Treated with Trifluoracetic Acid Are Water Soluble.
G. L. Lookhart.
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Cereal Chemistry Editors and Staff
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Author Index, Volume 64
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Subject Index, Volume 64
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Contents Index, Volume 64
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