Studies on the Effect of Flour-Fraction Interchange upon Cake Quality.
D. H. Donelson and J. T. Wilson.
VIEW ABSTRACT | VIEW ARTICLE

Effect of Bisulfite and Acetaldehyde on the Disulfide Linkage In Wheat Protein.
H. Matsumoto, I. Oshima, and I. Hlynka.
VIEW ABSTRACT | VIEW ARTICLE

Measurement of the Improver Response in Dough.
I. Hlynka and R. R. Matsuo.
VIEW ABSTRACT | VIEW ARTICLE

Some Aromatic Compounds Present in Oven Gases.
Lazare Wiseblatt.
VIEW ABSTRACT | VIEW ARTICLE

The Volatile Organic Acids Found in Dough, Oven Gases, and Bread.
Lazare Wiseblatt.
VIEW ABSTRACT | VIEW ARTICLE

Sulfhydryl Losses during Mixing of Doughs: Comparison of Flours Having Various Mixing Characteristics.
H. A. Sokol, D. K. Mecham, and J. W. Pence.
VIEW ABSTRACT | VIEW ARTICLE

The Distribution of the Amino Acids of Wheat in Commercial Mill Products.
F. N. Hepburn, W. K. Calhoun, and W. B. Bradley.
VIEW ABSTRACT | VIEW ARTICLE

The Distribution of the Vitamins of Wheat in Commercial Mill Products.
W. K. Calhoun, F. N. Hepburn, and W. B. Bradley.
VIEW ABSTRACT | VIEW ARTICLE

A Note on the Modification of the Five-Gram Milling-Quality Test and the Five-Gram Micromill.
S. J. Kitterman, E. F. Seeborg, and M. A. Barmore.
VIEW ABSTRACT | VIEW ARTICLE

Determination of Bread Crumb Color as Related to the Color of Flour Used to Bake the Bread.
Y. Pomeranz.
VIEW ABSTRACT | VIEW ARTICLE