Influence of Germination on Wheat Quality. III. Modification of Flour Lipid.
0. M. Lukow, F. Bekes, and W. Bushuk
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Effect of Whole Yeast and Various Fracf.ions on Some Properties of Extruded Starch.
. C. S. Lai, A. B. Davis, and R. C. Hoseney
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Influence of Nitrogen Fertilization on the Physicochemical and Functional Properties of Bread Wheats.
0. Paredes-López, M. M. Covarrubias-Alvarez, and J. Barquin-Carmona
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Noodles. II. The Surface Firmness of Cooked Noodles from Soft and Hard Wheat Flours.
N. H. Oh, P. A. Seib, C. W. Deyoe, and A. B. Ward
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Noodles. III. Effects of Processing Variables on Quality Characteristics of Dry Noodles.
N. H. Oh, P. A. Seib, and D. S. Chung
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Noodles. IV. Influence of Flour Protein, Extraction Rate, Particle Size, and Starch Damage on the Quality Characteristics of Dry Noodles.
N. H. Oh, P. A. Seib, A. B. Ward, and C. W. Deyoe
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Model Wheat Starch Systems Heated by Microwave Irradiation and Conduction with Equalized Heating Times.
B. J. Zylema, J. A. Grider, J. Gordon, and E. A. Davis
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Experimental Micromilling: Reduction of Tempering Time of Wheat from 18-24 Hours to 30 Minutes.
K. F. Finney and L. C. Bolte
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Mechanical Dough Development-Dough Water Level and Flour Protein Quantity.
P. K. Skeggs
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Hardness of Winter Wheats Grown Undler Widely Different Climatic Conditions.
Y. Pomeranz, C. J. Peterson, and P. J. Mattern
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Distribution of Deoxynivalenol in Soft 'Wheat Mill Steams.
L. M. Seitz, W. T. Yamazaki, R. L. Clements, H. E. Mohr, and L. Andrews
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Protein-Rich Alcohol Fermentation Residues from Corn Dry-Milled Fractions.
Y. V. Wu, K. R. Sexson, and A. A. Lagoda
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NOTE: Shortening Falling Number Analysis Time for Measuring the Sprout Damage of Wheat at Harvest.
H. Perten
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NOTE: Retention of Selected B Vitamins in Cooked Pasta Products.
G. S. Ranhotra, J. A. Gelroth, F. A. Novak, and R. H. Matthews
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NOTE: Discrimination Between Arthur and Arkan Wheats by Image Analysis.
I. Zayas, Y. Pomeranz, and F. S. Lai
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Cereal Chemistry Editors and Staff
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Author Index, Volume 62
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Subject Index, Volume 62
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Contents Index, Volume 62
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