Identification of U.S. Rice Cultivars by High-Performance Liquid Chromatography.
G. L. Lookhart, L. E. Albers, Y. Pomeranz, and B. D. Webb.
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Covalent Polymerization of Acidic Subunits on Heat-Induced Gelation of Soybean Glycinin.
T. Yamagishi, N. Takahashi, and F. Yamauchi.
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Thermal Coagulation of Oat Globulin.
C.- Y. Ma and V. R. Harwalka.
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Nutritional and Functional Characteristics of Extrusion-Cooked Amaranth Flour.
C. Mendoza M. and R. Bressani.
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Addition of Sucrose Fatty Acid Ester Emulsifiers to Sponge Cakes.
M. M. Pierce and C. E. Walker.
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Amino Acid Analysis of Feedstuff Hydrolysates by Precolumn Derivatization with Phenylisothiocyanate and Reversed-Phase High-Performance Liquid Chromatography.
R. G. Elkin and A. M. Wasynczuk.
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Texture Changes in White Bread: Effects of Processing and Storage.
U. Stbllman and B. Lundgren.
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Effect of Seed Moisture Content and Temperature on the Seed Coat Durability of Field Pea.
A. 0. F. Ehiwe, R. D. Reichert, D. J. Schwab, E. S. Humbert, and G. Mazza.
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Influence of Solutes and Water on Rice Starch Gelatinization.
A. Chungcharoen and D. B. Lund.
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Recovery of Protein-Rich By-Products from Sweet Sorghum Grain Stillage After Alcohol Distillation.
Y. V. Wu.
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Effects of Lime Cooking on Energy and Protein Digestibilities of Maize and Sorghum.
S. 0. Serna-Saldivar, D. A. Knabe, L. W. Rooney, and T. D. Tanksley, Jr..
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Saccharide Analysis of Corn Syrup Solids and Maltodextrins Using High-Performance Liquid Chromatography.
J. R. Brooks and V. K Griffin.
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Changes in Iron Forms During Extrusion Processing.
R. S. Kadan and G. M. Ziegler, Jr..
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Recovery of Stillage Soluble Solids from Hard and Soft Wheat by Reverse Osmosis and Ultrafiltration.
Y. V. Wu.
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Incorporation of Corn Gluten Meal and Soy into Various Cereal-Based Foods and Resulting Product Functional, Sensory, and Protein Quality.
J. S. Buck, C. E. Walker, and K. S. Watson.
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New Freeze-Tolerant Yeast for Frozen Dough Preparations.
A. Hino, H. Takano, and Y. Tanaka.
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Differences in Corn Endosperm Proteins in Developing Seeds of Normal and Opaque-2 Corn.
J. S. Wall and J. A. Bietz.
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Effect of Chlorination on the Hydrophobicity of Wheat Starch.
M. Seguchi.
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Note: Lipid and Color Evaluations of Solvent-Extracted Maize Gluten Meal.
P. L. Harris, S. L. Cuppett, C. E. Walker, and J. H. Rupnow.
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Note: Determination of Protein and 11 Elements in Six Milling Fractions of Two Wheat Varieties.
F. Y. Iskander, M. M. Morad, D. E. Klein, and T L. Bauer.
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Note: The Determination of Ascorbic Acid in Wheat Flour Suspension by Differential Pulse Polarography.
P. Cherdkiatgumchaiand D. R. Gran.
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