Physical and Physicochemical Properties of Starbonnet Variety Rice Fractionated by Rough Rice Kernel Thickness
J. I. Wadsworth, J. Matthews, and J. J. Spadaro
VIEW ABSTRACT | VIEW ARTICLE
Studies of Glutenin. XIII. Gel Filtration, Isoelectric Focusing, and Amino Acid Composition Studies
K. Khan and W. Bushuk
VIEW ABSTRACT | VIEW ARTICLE
Studies of Glutenin. XIV. Gel Filtration and Sodium Dodecyl Sulfate Electrophoresis of Glutenin Solubilized in Sodium Stearate.
Z. Hamauzu, K. Khan, and W. Bushuk
VIEW ABSTRACT | VIEW ARTICLE
Laboratory Abrasive Decorticating Mill for Small Grains
A. D. Shepherd
VIEW ABSTRACT | VIEW ARTICLE
Bread Wheat Granular Mill Streams With Potential for Pasta Production. II. Effect of Crop Year, Wheat Classes, and Eggs on Processing Spaghetti
J. L. A. Fernandes, W. C. Shuey, and R. D. Maneval
VIEW ABSTRACT | VIEW ARTICLE
Isolation of a Trypsin Inhibitor from Navy Beans by Affinity Chromatography
J. C. Gomes, U. Koch, and J. R. Brunner
VIEW ABSTRACT | VIEW ARTICLE
Effect of Drying Method on Grain Corn Quality.
R. B. Brown, G. N. Fulford, T. B. Daynard, A. G. Meiering, and L. Otten
VIEW ABSTRACT | VIEW ARTICLE
Effects of Protein Supplements on Carbonyl Compounds and Flavor in Bread.
F. Sosulski and R. M. Mahmoud
VIEW ABSTRACT | VIEW ARTICLE
High Fiber Sugar-Snap Cookies Containing Cellulose and Coated Cellulose Products.
C. G. Gorczyca and M. E. Zabik
VIEW ABSTRACT | VIEW ARTICLE
Evolution of a-Amylase Components During Initial Stages of Barley Germination With and Without Prior Steeping.
A. W. MacGregor and J. Daussant
VIEW ABSTRACT | VIEW ARTICLE
A Staining Procedure to Determine the Extent of Bran Removal in Pearled Sorghum.
J. F. Scheuring and L. W. Rooney
VIEW ABSTRACT | VIEW ARTICLE
Preparation and Properties of Soy-Fortified Cereal Weaning Foods.
M. Cheryan, T. D. McCune, A. I. Nelson, and L. K. Ferrier
VIEW ABSTRACT | VIEW ARTICLE
Bioavailability of Zinc in Cookies Fortified with Soy and Zinc.
G. S. Ranhotra, C. Lee, and J. A. Gelroth
VIEW ABSTRACT | VIEW ARTICLE
Starch Granules of Developing Wheat Kernels.
D. W. Baruch, P. Meredith, L. D. Jenkins, and L. D. Simmons
VIEW ABSTRACT | VIEW ARTICLE
Enzymatic Activities in Proso Millets.
J. Skovron and K. Lorenz
VIEW ABSTRACT | VIEW ARTICLE
Influence of Wheat Classes, Flour Extractions, and Baking Methods on Egyptian Balady Bread.
E. I. Mousa, R. H. Ibrahim, W. C. Shuey, and R. D. ManevaI
VIEW ABSTRACT | VIEW ARTICLE
Regression Analysis of Thiamin and Color Changes in Enriched Cookies Using Factorial Design.
P. M. Keagy, M. A. Connor, and T. F. Schatzki
VIEW ABSTRACT | VIEW ARTICLE
Effects of Legume Fortifiers on the Quality of Udon Noodles.
H. C. Jeffers, G. Noguchi, and G. L. Rubenthaler
VIEW ABSTRACT | VIEW ARTICLE
Stability of Vitamin B6 During Bread Making and Storage of Bread and Flour.
A. D. Perera, J. E. Leklem, and L. T. Miller
VIEW ABSTRACT | VIEW ARTICLE
Note on a Semiautomated Colorimetric Determination of Iron in Cereals.
R. J. Loewe and P. Ranum
VIEW ABSTRACT | VIEW ARTICLE
Note on the Sodium Dodecyl Sulfate Test of Breadmaking Quality: Comparison with Pelshenke and Zeleny Tests.
D. W. E. Axford, E. E. McDermott, and D. G. Redman
VIEW ABSTRACT | VIEW ARTICLE
Note on the Effect of Bran Lipids on Cookie Quality.
W. T. Yamazaki, J. R. Donelson, and R. L. Clements
VIEW ABSTRACT | VIEW ARTICLE
Communication to the Editor: Oil Content of Risgi 1508 Barley.
R. S. Bhatty and B. G. Rossnagel
VIEW ABSTRACT | VIEW ARTICLE
Erratum
VIEW ARTICLE
Author Index, Volume 56
VIEW ARTICLE
Subject Index, Volume 56
VIEW ARTICLE
Contents Index, Volume 56
VIEW ARTICLE
