Effect of Hexane in Doughs Made with Different Flours, with and without Added Fat
J. G. Ponte, Jr., S. T. Titcomb, V. A. DeStefanis, and R.H. Cotton.
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Effects of Sulfhydryl-Blocking Agents and Flour Improvers on Gassing Power, Yeast Activity, and Some Flour Enzyme Systems.
C. C. Tsen.
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The Extraction and Ion-Exchange Chromatography of Buffer-Soluble and Gluten Proteins of Wheat Flour.
James W. Clayton.
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The Oxidation-Reduction Enzymes of Wheat. I. A. Qualitative Investigation of the Dehydrogenases.
G. R. Honold, G. L. Farkas, and M. A. Stahmann.
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Gun-Puffing Wheat and Bulgur.
R. E. Ferrel, A. D. Shepherd, R. H. Thielking, and J. W. Pence.
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Performance of Fats in White Cake.
Ruth H. Matthews and Elsie H. Dawson.
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Partial Purification of Proteases from Germinated Barley.
W. C. Burger, Neville Prentice, Jeannine Kastenschmidt, and John David Huddle.
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Transferase Activity in Malt Amylase Preparations.
Dexter French and Mukhtar Abdullah.
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Wheat Tempeh.
Hwa L. Wang and C. W. Hesseltine.
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Determination of Optimal Levels of Several Emulsifiers in Cake Mix Shortenings
Ira A. MacDonald, and Douglas A. Ely.
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Subaleurone Endosperm Cells of High Protein Content.
N. L. Kent.
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Extraction of Flour by Mixtures of Butanol-l and Water.
A. H. Bloksma.
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A Note on the Inheritance of Sedimentation Value in Two Wheat Crosses.
F. W. Sosulski and A. K. Kaul.
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Erratum
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