Calorimetric Studies on the Swelling of Rice. II. Effect of Storage Time on Heat of Swelling.
T. Kanemitsu and K. Miyagawa.
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Dehulling Cereal Grains and Grain Legumes for Developing Countries. I. Quantitative Comparison between Attrition- and Abrasive-Type Mills.
R. D. Reichert and C. G. Youngs.
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Amino Acid Composition of Barley Kernels from Different Parts of the Spike.
Y. Pomeranz, D. M. Wesenberg, R. T. Smith, G. S. Robbins, and J. T. Gilbertson.
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A Method For Instrumental Measurement of Barley Color.
G. G. Etchevers, O. J. Banasik, and C. A. Watson.
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The Vitamins of Triticale, Wheat, and Rye.
P. Michela and K. Lorenz.
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Improved Shelf-Life at Room Temperature of Canned Rice Modified by Cross- Linking.
J. E. Rutledge and M. N. Islam.
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The Phytic Acid-Total Phosphorus Relationship in Barley, Oats, Soybeans, and Wheat.
G. M. Lolas, N. Palamidis, and P. Markakis.
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Note on a Simplified Procedure for the Purification of Wheat-Flour Pentosans.
S. K. Kim and B. L. D'Appolonia.
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Composition of lnvertases from Germinated Barley.
N. Prentice and G. S. Robbins.
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Determination of Azodicarbonamide in Wheat Flour.
E. D. Weak, R. C. Hoseney, and P. A. Seib.
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Endosperm Protein Formation during Kernel Development of Wild Type and a High-Lysine Barley Mutant.
A. Brandt.
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Soy Protein Solubility: The Effect of Experimental Conditions on the Solubility of Soy Protein Isolates.
J. L. Shen.
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A Computerized Method for Evaluating Durum Wheat Quality.
J. W. Dick and W. C. Shuey.
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The Carbohydrates of Various Pin-Milled and Air-Classified Flour Streams. I. Sugar Analyses.
L. A. MacArthur and B. L. D'Appolonia.
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Air Classification of Field Peas and Horsebean Flours: Chemical Studies of Starch and Protein Fractions.
J. R. Vose, M. J. Basterrechea, P. A. J. Gorin, A. J. Finlayson, and C. G. Youngs.
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Iron Enrichment of Dry-Milled Corn Products.
R. A. Anderson, C. Vojnovich, and G. N. Bookwalter.
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Note on Protein Distribution within Oat Kernels of Single Cultivars that Differ in Protein Concentration.
V. L. Youngs and K. D. Gilchrist.
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Wild Rice: Nutritional Review.
R. A. Anderson.
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Classifying Malt by Sieving and Air Centrifuging-Elutriating Techniques.
Y. Pomeranz, K. F. Finney, L. C. Bolle, and M. D. Shogren.
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Note on Vitamins and Trace Elements in Feeds Derived from the Wet-Milling of Corn.
R. A. Reiners and D. W. Howland.
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A Comparison of the Carbohydrate Composition of Legume Seeds: Horsebeans, Peas, and Lupines.
Jutta Cerning-Beroard and Alierre Filiatre.
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A Note on the Characterization of Cryomilled Wheat Flour by Scanning Electron Microscopy.
L. T. Fan, K. H. Hsu, and T. Kobayashi.
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Limited Moisture Canning of Rice-Effects of Cross-Linking.
J. E. Rutledge and M. N. Islam.
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Quality Characteristics of Soft Wheats and Their Use in Japan. I. Methods of Assessing Wheat Suitability for Japanese Products.
S. Nagao, S. Imai, T. Salo, Y. Kaneko, and H. Otsubo.
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Effects of Interactions among Flour Lipids, Other Flour Fractions, and Water on Cookie Quality.
W. T. Yamazaki and J. R. Donelson.
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