Yield and Amino Acid Compositon of Fractions Obtained During Tofu Production.
H. L. Wang and J. F. Cavins.
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Characterization of Cereal Sugars and Oligosaccharides.
R. J. Henry and H. S. Saini.
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Determination of Wheat Milling Potential and Its Influence on Flour Quality Deterioration Rate.
Y. Z. Li and E. S. Posner.
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Wheat Pentosans. I. Cultivar Variation and Relationship to Kernel Hardness.
B. H. Hong, G. L. Rubenthaler, and R. E. Allan.
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Wheat Pentosans. II. Estimating Kernel Hardness and Pentosans in Water Extracts by Near-Infrared Reflectance.
B. H. Hong, G. L. Rubenthaler, and R. E. Allan.
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Soft Wheat Milling and Baking Quality in a Soft Red Winter X Hard Red Winter Wheat Population.
L. May, D. A. Van Sanford, and P. L. Finney.
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Japanese Noodle Qualities. I. Flour Components.
H. Toyokawa, G. L. Rubenthaler, J. R. Powers, and E. G. Schanus.
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Japanese Noodle Qualities. II. Starch Components.
H. Toyokawa, G. L. Rubenthaler, J. R. Powers, and E. G. Schanus.
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The Effect of Wheat Flour Proteins on Mixing and Baking Correlations with Protein Fractions and High Molecular Weight Glutenin Subunit Composition by Gel Electrophoresis.
K. Khan, G. Tamminga, and 0. Lukow.
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Inheritance of Gluten Protein Components of High-Protein Hard Red Spring Wheat Lines Derived from Triticum turgidum var. dicoccoides.
K. Khan, R. Frohberg, T. Olson, and L. Huckle.
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Physical and Sensory Evaluation of Lean White Cakes Containing Substituted Fluffy Cellulose.
E. B. Fondroy, P. J. White, and K. J. Prusa.
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Reduced Variance in the Sugar-Snap Cookie Baking Method Using a Cylinder and Plunger to Produce a More Uniform Dough.
P. L. Finney and C. S. Gaines.
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Milling and Baking Quality of Soft White Wheat Genotypes Subjected to Preharvest Sprouting.
M. E. Sorrells, A. H. Paterson, and P. L. Finney.
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Investigations of Sugar-Starch Interactions Using Carbon-13 Magnetic Resonance. I. Sucrose.
L. M. Hansen, C. S. Setser, and J. V. Paukstelis.
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An Improved Colorimetric Method for Determining Antitryptic Activity in Soybean Products.
K. Liu and P. Markakis.
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Effect of Hybrid and Physical Damage on Mold Development and Carbon Dioxide Production During Storage of High-Moisture Shelled Corn.
D. Friday, J. Tuite, and R. Stroshine.
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Soil Moisture Effects on Bread Loaf Quality and Evaluation of Gliadins with Reversed-Phase High-Performance Liquid Chromatography.
J. R. Bunker, R. H. Lockerman, C. F. McGuire, T. K. Blake, and R. E. Engel.
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Changes in Maturing Wheat as Determined by Near-Infrared Reflectance Spectroscopy.
Z. Czuchajowska and Y. Pomeranz.
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Carbohydrate-Degrading Enzymes in Germinating Wheat.
A. M. Corder and R. J. Henry.
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Computerized Wheat Varietal Identification by High-Performance Liquid Chromatography.
M. G. Scanlon, H. D. Sapirstein, and W. Bushuk.
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