Role of Sodium Bicarbonate and Trapped Air in Extrusion.
C. S. Lai, J. Guetzlaff, and R. C. Hoseney.
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Effects of Selected Commercial Enzymes on Cookie Spread and Cookie Dough Consistency.
C. S. Gaines and P. L. Finney.
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The Use of Gamma Irradiation for Inducing High-Protein Rice.
A. El-Shirbeeny and R. Mitkees.
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Alveograph Algorithms to Predict Functional Properties of Wheat in Bread and Cookie Baking.
A. Bettge, G. L. Rubenthaler, and Y. Pomeranz.
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Effect of Cultivar, Steeping, and Malting on Tannin, Total Polyphenol, and Cyanide Content of Nigerian Sorghum.
B. A. Osuntogun, S. R. A. Adewusi, J. 0. Ogundiwin, and C. C. Nwasike.
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A Rheological Characterization of Cereal Starch-Glactomannan Mixtures.
M. Alloncle, J. Lefebvre, G. Llamas, and J. L. Doublier.
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Short-Term Lipidemic Responses in Otherwise Healthy Hypercholesterolemic Men Consuming Foods High in Soluble Fiber.
G. S. Ranhotra, J. A. Gelroth, R. D. Reeves, M. K. Rudd, W R. Durkee, and J. D. Gardner.
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Large-Scale Preparation and Properties of Oat Fractions Enriched in (1-3)(1-4)-/3-D-Glucan.
P. J. Wood, J. Weisz, P. Fedec, and V. D. Burrows.
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Influence of Wheat Bran Particle Size on Vitamins A and E and Cholesterol in Rats.
T. S. Kahlon, F. I. Chow, C. A. Hudson, F. T. Lindgren, and A. A. Betschart.
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Physico-Chemical and Functional Properties of Rye Nonstarch Polysaccharides. I. Colorimetric Analysis of Pentosans and Their Relative Monosaccharide Compositions in Fractionated (Milled) Rye Products.
J. A. Delcour, S. Vanhamel, and C. De Geest.
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Evaluation of the Precision of High-Performance Liquid Chromatography for Wheat Cultivar Identification.
M. G. Scanlon, H. D. Sapirstein, and W. Bushuk.
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Physical, Chemical, and Dry-Milling Characteristics of Corn Hybrids from Various Genotypes.
A. J. Peplinski, M. R. Paulsen, R. A. Anderson, and W. F. Kwolek.
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Rapid Purification of Wheat Glutenin for Reversed-Phase High-Performance Liquid Chromatography: Comparison of Dimethyl Sulfoxide with Traditional Solvents.
T Burnouf and J. A. Bietz.
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Water Activity and Moisture Content of Dough and Bread.
Z. Czuchajowska, Y. Pomeranz, and H. C. Jeffers.
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NOTE: Electroendosmotic Preparative Electrophoresis as a One-Step Method for Purification of High Molecular Weight Subunits of Wheat Glutenin.
A. Curioni, A. Dal Belin Peruffo, and N. E. Pogna.
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NOTE: High-Lysine Barley Screening with Fluorometry and Endoproteolytic Assays.
H. Ahokas and L. Naskali.
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