Corn Dry-Milling: Stress Crack Formation in Tempering of Low-Moisture Corn, and Effect on Degerminator Performance.
O. L. Brekke.
VIEW ABSTRACT | VIEW ARTICLE

Heat-Processing of Wheat Germ Meal and Its Effect on Utilization and Protein Quality for the Growing Chick: Toasting and Autoclaving.
E. T. Moran, Jr., J. D. Summers, and E. J. Bass.
VIEW ABSTRACT | VIEW ARTICLE

Modification of the Maes Continuous-Extraction Process for Fractionation of Hard Red Winter Wheat Flour Proteins.
Paul J. Mattern, Ali Salem, and George H. Volkmer.
VIEW ABSTRACT | VIEW ARTICLE

Function of the Starch Granule in the Formation of Layer Cake Structure.
N. B. Howard, D. H. Hughes, and R. G. K. Strobel.
VIEW ABSTRACT | VIEW ARTICLE

Enzymolysis of Pentosans of Wheat Flour.
K. Kulp.
VIEW ABSTRACT | VIEW ARTICLE

Changes in Physicochemical Properties of Starch of Developing Rice Grain.
Vivian P. Briones, Ligaya G. Magbanua, and Bienvenido O. Juliano.
VIEW ABSTRACT | VIEW ARTICLE

An Instrument for Objective Measurement of Degree of Milling and Color of Milled Rice
Raymond A. Stermer.
VIEW ABSTRACT | VIEW ARTICLE

Environmental Conditions and Stress Cracks in Milled Rice.
Raymond A. Stermer.
VIEW ABSTRACT | VIEW ARTICLE

Nutritive Value of Oat Protein. I. Varietal Differences as Measured by Amino Acid Analysis and Rat Growth Responses.
H. H. Hischke, Jr., G. C. Potter, and W. R. Graham, Jr..
VIEW ABSTRACT | VIEW ARTICLE

Erratum (Vol. 45, page 203, Fukushima)
VIEW ARTICLE