A Comparative Analysis of the Sulfur-rich Proteins of Durum and Bread Wheats Their Possible Functional Properties.
K. Kobrehel, J. Bois, and Y. Falmet.
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Steeping Maize in the Presence of Multiple Enzymes. I. Static Batchwise Steeping.
J. D. Steinke and L. A. Johnson.
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Steeping Maize in the Presence of Multiple Enzymes. II. Continuous Countercurrent Steeping.
J. D. Steinke and L. A. Johnson.
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Enzymatic Activities and Rheological Properties of Stored Rice.
Y. S. Dhaliwal, K. S. Sekhon, and H. P. S. Nagi.
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Changes in Endogenous and Exogenous Iron-Reducing Capability of Soybean Hull During Development.
J. A. Laszlo.
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Properties of New and Commercial Sorghum Hybrids for Use in Alkaline-Cooked Foods.
H. D. Almeida-Dominguez, S. 0. Serna-Saldivar, and L. W. Rooney.
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Molecular Characterization of Cereal f3-D-Glucans. Structural Analysis of Oat /3-D-Glucan and Rapid Structural Evaluation of/3-D-Glucans from Different Sources by High-Performance Liquid Chromatography of Oligosaccharides Released by Lichenase.
P. J. Wood, J. Weisz, and B. A. Blackwell.
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Steamed Bread. II. Role of Protein Content and Strength.
K. Addo, Y. Pomeranz, M. L. Huang, G. L. Rubenthaler, and H. C. Jeffers.
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Functionality of Date Paste in Breadmaking.
A. K. Yousif, I. D. Morton, and A. I. Mustafa.
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Potential for /3-Glucan Enrichment in Brans Derived from Oat (Avena sativa L.) Cultivars of Different (1-a3),(1 -4)-f3-D-Glucan Concentrations.
P. J. Wood, J. Weisz, and P. Fedec.
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Dry-Milling Properties of Maize.
C. Mestres, A. Louis-Alexandre, F. Matencio, and A. Lahlou.
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Associations Among Quality Attributes of Red and White Soft Wheat Cultivars Across Locations and Crop Years.
C. S. Gaines.
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Preparation of Frozen French Bread Dough with Improved Stability.
0. Neyreneuf and J. B. Van Der Plaa.
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Changes in Free Amino Acids During Fermentation of Wheat Doughs Started with Pure Culture of Lactic Acid Bacteria.
C. Collar, A. F. Mascaros, J. A. Prieto, and C. Benedito de Barber.
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Physicochemical and Functional Properties of Rye Nonstarch Polysaccharides. II. Impact of a Fraction Containing Water-Soluble Pentosans and Proteins on Gluten-Starch Loaf Volumes.
J. A. Delcour, S. Vanhamel, and R. C. Hoseney.
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A Model for Estimating Loss of Wheat Seed Viability During Hot-Air Drying.
S. A. Giner, C. E. Lupano, and M. C. Ano'n.
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Use of Fluorometry for the Determination of Uric Acid in Grain. Elimination of Interfering Fluorescence.
W. M. Lamkin, N. C. Unruh, and Y. Pomeranz.
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Enzyme-Resistant Starch. III. X-Ray Diffraction of Autoclaved Amylomaize VII Starch and Enzyme-Resistant Starch Residues.
D. Sievert, Z. Czuchajowska, and Y. Pomeranz.
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Comparative Study of Pollen Proteins of Rice by Isoelectric Focusing and High-Performance Liquid Chromatography.
S.-H. Chen.
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Reversed-Phase High-Performance Liquid Chromatographic Separation of Wheat Proteinaceous Inhibitors of Insect and Mammalian ca-Amylases.
G. -H. Feng, M. Chen, K. J. Kramer, and G. R. Reeck.
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Effects of Processing and Usage Level on Performance of Bovine Plasma as an Egg White Substitute in Cakes.
C. C. Lee, L. A. Johnson, J. A. Love, and S. Johnson.
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Frozen Bread Dough Ultra structure as Affected by Duration of Frozen Storage and Freeze-Thaw Cycles.
P. T. Berglund, D. R. Shelton, and T. P. Freeman.
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NOTE: Immunocytochemistry of Wheat Storage Proteins: Effect of Particle Size of Protein A-Gold on Labeling Intensity.
H. B. Krishnan, J. A. White, and S. G. Pueppke.
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NOTE: Prediction of Wheat Kernel Texture in Whole Grains by Near-Infrared Transmittance.
P. C. Williams.
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