Determination of Intrinsic Viscosity of Starches.
Harry W. Leach.
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Studies of the High-Protein Fines and Coarse Fractions of a Southwest and an Intermountain Flour.
J. G. Ponte, Jr., S. T. Titcomb, Jutta Cerning, and R. H. Cotton.
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Conversion of Starch by Microbial Enzymes for Production of Syrups and Sugars.
Leo J. Denault and L. A. Underkofler.
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Effect of Artificial Drying on the Hygroscopic Properties of Corn.
John Tuite and G. H. Foster.
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The Reaction Mechanism of Azodicarbonamide in Dough.
C. C. Tsen.
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L-Ascorbic Acid Oxidizing System in Dough and Dough lmprovement.
T. Kuninori and H. Matsumoto.
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Effects of Sugars and Certain Free Amino Acids on Bread Characteristics.
G. Rubenthaler, Y. Pomeranz, and K. F. Finney.
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The Effect of Tailings of Wheat Flour and Its Subfractions on the Quality of Bread.
K. Kulp and W. G. Bechtel.
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Heat of Vaporization for Shelled Corn.
Jorge H. Rodriguez-Arias, Carl W. Hall, and Fred W.Bakker-Arkema.
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Permanganate Oxidation of Corn Starch.
T. E. Yeates, G. E. Babcock, and C.L. Mehltretter.
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Effects of Thiolated Gelatins and Glutathione on Rheological Properties of Wheat Doughs.
Evangelina Villegas, Y. Pomeranz, and J. A. Shellenberger.
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Reactions of Flour Protein Sulfhydryl with N-Ethylmaleimide and Iodate.
R. Tkachuk and I. Hlynka.
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