Immunoassay Detection of Herbicide Residues in Corn.
C. L. Hardy and C. R. Hurburgh, Jr..
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Isolation and Identification of Steryl Cinnamic Acid Derivatives from Corn Bran.
R. A. Norton.
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Studies on Frozen Doughs. III. Some Factors Involved in Dough Weakening During Frozen Storage and Thaw-Freeze Cycles.
Y. Inoue, H. D. Sapirstein, S. Takayanagi, and W. Bushuk.
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Adsorption Chromatography on Controlled-Pore Glass Beads of Acetic-Acid-Soluble Wheat Gluten Proteins.
A. D. B. Peruffo, A. Curioni, G. Pressi, N. E. Pogna, and A. Zamoran.
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Drying of High-Moisture Corn: Changes in Properties and Physical Quality.
A. J. Peplinski, J. W. Paulis, J. A. Bietz, and R. C. Pratt.
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Protein Composition and Functionality of High-Protein Oat Flour Derived from Integrated Starch-Ethanol Process.
A. Lapveteliinen and T. Aro.
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Studies on a Raw-Starch Digesting Enzyme. I. Comparison to Fungal and Bacterial Enzymes and an Emulsifier in White Pan Bread.
T.-T. Valjakka, J. G. Ponte, Jr., and K. Kulp.
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Studies on a Raw-Starch Digesting Enzyme. II. Replacement of Sucrose in White Pan Bread.
T.-T. Valjakka, J. G. Ponte, Jr., and K. Kulp.
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Retrogradation of Amylopectin from Maize and Wheat Starches.
K. E. J. Ward, R. C. Hoseney, and P. A. Seib.
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Intrinsic Fluorescence and Quenching Studies of Gluten Proteins.
S. G. Stevenson and K. R. Preston.
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Usable Energy Value of a Synthetic Fat (Caprenin) in Muffins Fed to Rats.
G. S. Ranhotra, J. A. Gelroth, and B. K. Glaser.
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Esterase Activity and Free Fatty Acid Accumulation in the Bran of Selected Rice Cultivars.
W. Tsuzuki, H. Kasumimoto, S. Kobayashi, and T. Suzuki.
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Enzyme-Resistant Starch. III. The Quality of Straight-Dough Bread Containing Varying Levels of Enzyme-Resistant Starch.
R. C. Eerlingen, I. P. Van Haesendonck, G. De Paepe, and J. A. Delcour.
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Enzyme-Resistant Starch. IV. Effect of Endogenous Lipids and Added Sodium Dodecyl Sulfate on Formation of Resistant Starch.
R. C. Eerlingen, G. Cillen, and J. A. Delcour .
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Effect of Flour Refinement on Raw Cantonese Noodle Color and Texture.
J. E. Kruger, M. H. Anderson, and J. E. Dexter.
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Performance of Cream or Compressed Yeast in Frozen and Nonfrozen Doughs.
P. Ge'linas, M. Lagimoniere, and N. Rodrigue.
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Microbiological Studies on Corn Dough Fermentation.
K. Obiri-Danso.
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Milling and Baking Quality of lBL/ lRS Translocation Wheats I. Effects of Genotype and Environment.
D. Fenn, 0. M. Lukow, W. Bushuk, and R. M. DePauw.
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The Effects of Bromate (0-30 ppm) on the Proteins and Lipids of Dough.
J. F. Panozzo, F. Bekes, C. W. Wrigley, and R. B. Gupta.
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Protein Quality Evalution of Cooked Rice for Protein Mutants in Growing Rats.
B. 0. Eggum, H. Satoh, and B. 0. Juliano.
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Phase Transitions of Rice Starch and Flour Gels.
R.-M. Huang, W.-H. Chang, Y.-H. Chang, and C.- Y. Lii.
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Occurence of Ethyl Carbamate (Urethane) in U.S. and Canadian Breads: Measurements by Gas Chromatography-Mass Spectrometry.
W. F. Haddon, M. L. Mancini, M. McLaren, A. Efflo, L. A. Harden, R. L. Degre, and J. L. Bradford.
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Recently Accepted Manuscripts
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