Effects of Additives on Flour-Water Dough Mixograms.
C. E. Lang, E. K. Neises, and C. E. Walker.
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Pentosans from Gluten-Washing Wastewater: Isolation, Characterizations, and Role in Baking.
Y. Yin and C. E. Walker.
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Differential Scanning Calorimetric and Rheological Study of the Gelatinization of Starch Granules Embedded in a Gel Matrix.
H. Liuand J. Lelievre.
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Simultaneous and Nondestructive Measurement of Transient Moisture Profiles and Structural Changes in Corn Kernels During Steeping Using Microscopic Nuclear Magnetic Resonance Imaging.
R. Ruan, J. B. Litchfield, and S. R. Eckhoff.
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Hydrophobic Properties of Reduced and Alkylated Acetic Acid-Soluble Glutenins Fractionation by Hydrophobic Interaction Chromatography.
E. M. Magnus and K. Khan.
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Effects of Selected Surfactants on Amylopectin Recrystallization and on Recoverability of Bread Crumb During Storage.
P. A. Rao, A. Nussinovitch, and P. Chinachot.
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Use of a Penetrometer for Measuring Rheological Characteristics of Biscuit Dough.
R. Sai Manohar and P. Haridas Rao.
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Lipidemic Response in Rats Fed Flaxseed or Sunflower Oils.
G. S. Ranhotra, J. A. Gelroth, and B. K. Glaser.
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Starch-Lipid Interactions and Formation of Resistant Starch in High-Amylose Barley.
J. Szczodrak and Y. Pomeranz.
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Effect of Degree of Milling of Brown Rice and Particle Size of Milled Rice on Starch Gelatinization.
W. E. Marshall.
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Water Self-Diffusion Coefficients and Dielectric Properties Determined for Starch-Gluten-Water Mixtures Heated by Microwave and by Conventional Methods.
S. L. Umbach, E. A. Davis, J. Gordon, and P. T. Callaghan.
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Sequential Extraction Processing of Flaked Whole Corn: Alternative Corn Fractionation Technology for Ethanol Production.
M. P. Hojilla-Evangelista, L. A. Johnson, and D. J. Myers.
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Oat Bran Concentrates: Physical Properties of f3-Glucan and Hypocholesterolemic Effects in Rats.
Y. Malkki, K. Autio, 0. Hanninen, 0. Myllymdki, K. Pelkonen, T. Suortti, and R. Torronen.
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Swelling and Gelatinization of Cereal Starches. III. Some Properties of Waxy and Normal Nonwaxy Barley Starches.
R. F. Tester and W. R. Morrison.
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A Room-Temperature, Rapid Method for the Determination of Protein in Wheat and Other Grains by the Biuret Reaction.
F. C. Strong III, and A. M. A. Duarte.
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Influence of Nitrogen Fertilization on the Potential Bread-Baking Quality of Two Wheat Cultivars Differing in Their Responses to Increasing Nitrogen Supplies.
P. Scheromm, G. Martin, A. Bergoin, and J.-C. Autran.
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Note: Measurement of Durum Pigment with a Near-Infrared Instrument Operating in the Visible Range.
T. N. McCaig, J. G. McLeod, J. M. Clarke, and R. M. DePauw.
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NOTE: Effects on Proteins in Sorghum, Maize, and Pearl Millet When Processed Into Acidic and Basic To.
N. E. Vivas, R. D. Waniska, and L. W. Rooney.
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NOTE: Identification of Some Wheat Proteins Separated by a Two-Step Acid Polyacrylamide Gel Electrophoresis and Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis Technique.
G. Branlard, D. Khelifi, and G. Lookhart.
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NOTE: Elastic Properties of Bread Crumb.
A. Nussinovitch, M. S. Steffens, and P. Chinachoti.
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NOTE: Dough Temperature Changes During Mixing in aMixograph.
A. Li and C. E. Walker.
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NOTE: Analysis of Potassium Bromate in Flour, Dough, and Bread.
V. A. De Stefanis.
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COMMUNICATION TO THE EDITOR: Use of Multistacking Gels in Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis to Reveal Polydispersity, Aggregation, and Disaggregation of the Glutenin Protein Fraction.
K. Khan and L. Huckle.
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Author Index, Volume 69
.
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Subject Index, Volume 69
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