Corn Bulgur: Effects of Corn Maturation Stage and Cooking Form on Bulgur-Making Parameters and Physical and Chemical Properties of Bulgur Products.
A. Elgiin, Z. Ertugay, and M. Certel.
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Effect of Lipids on the Retrogradation of Cooked Rice.
Y. Hibi, S. Kitamura, and T. Kuge.
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Functional Properties of Soy Polysaccharides and Wheat Bran in Soft Wheat Products.
D. Sievert, Y. Pomeranz, and A. Abdelrahman.
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Effects of pH, Sodium Chloride, Polysaccharides, and Surfactants on the Pasting Characteristics of Pea Flours (Pisum sativum).
S. Lin, W. M. Breene, and J. S. Sargent.
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Factors Affecting Quality of Sorghum T6,a Thick Porridge.
A. B. Bello, L. W. Rooney, and R. D. Waniska.
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A Simplified Nonlinear Model for Describing the Viscoelastic Properties of Wheat Flour Doughs at High Shear Strain.
B. Launay.
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a- and f3-Setarins: Methionine-Rich Proteins of ItalianMillet (Setaria italica (L.) Beauv.).
A. Ponnappa Naren and Tumkur K. Virupaksha.
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Thermal Denaturation of Soy Glycinin in the Presence of 2-Mercaptoethanol Studied by Differential Scanning Calorimetry.
Z. M. Zarins and W. E. Marshall.
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The Effect on Residual Flour Quality of Removing Farina During Common Wheat Milling.
J. E. Dexter, K. R. Preston, R. H. Kilborn, and D. G. Martin.
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The Effect of Formula Variations and Dough Development Method on Colombian Alinfado Bread Properties.
J. E. Dexter, R. H. Kilborn, and K. R. Preston.
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Effect of Laboratory Sprouting and Storage on Physicochemical and Breadmaking Properties of Hard Red Spring Wheat.
T. Ariyama and K. Khan.
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Size-Distribution of Wheat Starch Granules During Endosperm Development.
D. B. Bechtel, I. Zayas, L. Kaleikau, and Y. Pomeranz.
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A New Parameter Related to Loaf VolumeBased on the First Derivative of the Alveograph Curve.
K. Addo, D. R. Coahran, and Y. Pomeranz.
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Intra- and Interpopulation Variability of Thermal Properties of Maize Starch.
P. White, I. Abbas, L. Pollak, and L. Johnson.
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Influence of Chemical and Physical Modification of Soft Wheat Protein on Sugar-Snap Cookie Dough Consistency, Cookie Size, and Hardness.
C. S. Gaines.
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Factors Affecting the Viscosity of Flour-Water Extracts.
A. M. Moore and R. C. Hoseney.
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Factors Affecting the Oxidative Gelation of Wheat Water-Solubles.
A. M. Moore, I. Martinez-Munioz, and R. C. Hoseney.
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Microflora of the Sourdoughs of Wheat Flour Bread. X. Interactions Between Yeasts and Lactic Acid Bacteria in Wheat Doughs and Their Effects on Bread Quality.
M. A. Martinez-Anaya, B. Pitarch, P. Bayarri, and C. Benedito de Barber.
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Dynamic Rheological Properties of Bread Crumb. I. Effects of Storage Time, Temperature, and Position in the Loaf.
J. N. Persaud, J. M. Faubion, and J. G. Ponte, Jr..
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NOTE: Effect of Cassava Flour Variety and Concentration on Bread Loaf Quality.
A. M. Almazan.
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NOTE: Flour Fraction Interchange Studies of Effects of Chlorination on Cookie Flours.
J. R. Donelson.
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NOTE: Testing Bread Slices in Tension Mode.
A. Nussinovitch, I. Roy, and M. Peleg.
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NOTE:  Use of Computer Vision for Real Time Estimation of Volume Increase During Microwave Baking.
L. Levine, V. T. Huang, and I. Saguy.
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