A Note on Autoradiography of Tritium-Labeled Galactolipids in Dough and Bread
H. P. Wehrli and Y. Pomeranz.
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Large-Deformation and Rupture Properties of Wheat Flour Gluten.
J. Rinde, N. W. Tschoegl, and T. L. Smith.
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Erratum (Vol. 47, p. 78, Chen and Houston)
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Electron Microscopy of Endosperm Protein from Hard and Soft Wheats
H. L. Seckinger and M. J. Wolf.
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Chlorine Tolerance of Microorganisms Found in Wheat and Flour.
C. P. Kurtzman, and C W. Hesseltine.
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Influence of Yeast Fermentation and Baking on the Content of Free Amino Acids and Primary Amino Groups and Their Effect on Bread Aroma Stimuli.
Ahmed A. El-Dash and John A. Johnson.
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Studies on the Extraction of Proteins from Red Kidney Beans. I. Improvement in Filterability of Aqueous Bean Extract.
Y. D. Yang, W. F. Wilkens, A. S. Hill, K. H. Steinkraus, and L. R. Hackler.
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Amino Acid Composition and Nutritional Value of Milled Fractions of Sorghum Grain.
F. K. Shoup, C. W. Deyoe, L. Skoch, M. Shamsuddin, J. Bathurst, G. D. Miller, L. S. Murphy, and D. B. Parrish.
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Direct Starch Analysis Using DMSO Solubilization and Glucoamylase.
Robert A. Libby.
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The Hydrolysis of Alpha Naphthyl Acetate and L-Leucyl-Beta-Naphthylamide by Enzymes from Wheat Embryo.
Neville Prentice, W. C. Burger, Mary Moeller, and Jeannine Kastenschmidt.
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Extraction and Determination of Phytic Acid in Beans (Phaseolus vulgaris).
Rachel U. Makower.
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Some Effects of Antioxidants in Dough Systems.
L. K. Dahle andP. R. Murthy.
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Chemical Dehulling of Dent Corn.
C W. Blessin, W. L. Deatherage, and G. E. Inglett.
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Air-Classification and Baking Characteristics of High-Protein Atlas 66 X Comanche Lines of Hard Red Winter Wheat.
P. J. Mattern, V. A. Johnson, and J. W. Schmidt.
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