Some Rheological Properties of Crude Gluten Mixed in the Farinograph.
M. Doguchi and I. Hlynka.
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Studies af the Carbonyl Compounds Produced by Sugar-Amino Acid Reactions. II. In Bread Systems.
Ali Salem, Lloyd W. Rooney, and John A. Johnson.
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Immunochemical Comparisons of Antigenic Proteins of Durum and Hard Red Spring Wheats
C. C. Nimmo and Mary T. O'Sullivan.
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Conditions of Drying Parboiled Paddy for Optimum Milling Quality.
Kshirod R. Bhattacharya and Y. M. Indudhara Swamy.
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A Method for Detecting Mixtures of Artificially Dried Corn with High-Moisture Corn.
Joe R. Hart.
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The Oxidation-Reduction Enzymes of Wheat. III. Isoenzymes of Lipoxidase in Wheat Fractions and Soybean.
P. L. Guss, T. Richardson, and M. A. Stahmann.
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Characterization of the Acetic Acid-Insoluble Fraction of Wheat Gluten Protein.
J. E. Cluskey and R. J. Dimler.
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Studies with Radioactive Tracers. XI. The Use of N-Ethylmaleimide-1-14C in the Determination of Flour Sulfhydryls and Correlations between Masked Sulfhydryls and Loaf Volumes.
C. C. Lee and Tzen-son Lai.
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Purification and Structural Studies of the 11s Component of Soybean Proteins.
N. Catsimpoolas, D. A. Rogers, S. J. Circle, and E. W. Meyer.
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Correlation of Amino Acid Indexes with Nutritional Quality of Several Soybean Fractions.
L. R. Hackler, B. R. Stillings, and R. J. Polimeni, Jr.
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Purification of the 11s Component of Soybean Protein.
A. C. Eldridge and W. J. Wolf.
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Cryoprecipitation of Soybean 11s Protein.
W. J. Wolf and Dayle Ann Sly.
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Lipid Distribution in the Protein Matrix of Wheat Endosperm as Observed by Electron Microscopy.
H. L. Sèckinger and M. J. Wolf.
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The Effect of Acid and Salt on the Farinogram and Extensigram of Dough.
K. Tanaka, Kazuyo Furukawa, and H. Matsumoto.
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Erratum
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