Composition of Air-Classified Defatted Corn and Wheat Germ Flours.
W. J. Garcia, H. W. Gardner, J. F. Cavins, A. C. Stringfellow, C. W. Blessin, and G. E. Inglett.
VIEW ABSTRACT | VIEW ARTICLE
The Effect of Chlorogenic, Quinic, and Caffeic Acids on the Solubility and Color of Protein Isolates, Especially from Sunflower Seed.
C. M. Cater, S. Gheyasuddin, and K. F. Mattil.
VIEW ABSTRACT | VIEW ARTICLE
Determination of Added Lysine in Fortified Wheat and Bulgur.
J. W. Finley, R. E. Ferrel, and D. A. Fellers.
VIEW ABSTRACT | VIEW ARTICLE
The Production of High-Protein Breads under Reduced Atmospheric Pressures.
K. Lorenz and J. Maga.
VIEW ABSTRACT | VIEW ARTICLE
Effect of Bread Ingredients on StiuchGelatinization Properties as Measured by the Amylograph.
B. L. D'Appolonia.
VIEW ABSTRACT | VIEW ARTICLE
Automated Method for the Determination of D-Glucose-Isomerase Activity.
N. E. Lloyd, K. Khaleeluddin, and W. R. Lamm.
VIEW ABSTRACT | VIEW ARTICLE
New Approach to Determine the Brownness of Bread Crust. Correlation between Crust Color and Protein Content.
C. Smak.
VIEW ABSTRACT | VIEW ARTICLE
Amino Acid Composition of Maturing Barley
Y Pomeranz and G S Robbins.
VIEW ABSTRACT | VIEW ARTICLE
Determination of Tryptophan in Cereals
Jean M. Howe, Y. Yamamura. and Helen E. Clark.
VIEW ABSTRACT | VIEW ARTICLE
A Colorimetric Method of Screening Maize Seeds for Lysine Content.
C.-Y. Tsai. L. W. Hansel and O. E. Nelson.
VIEW ABSTRACT | VIEW ARTICLE
The Isoelectric Focusing Electrophoresis of Wheat ß-Amylases
M.L. Niku-Paavola, M. Nummi, A. Kachkin, J. Daussant, and T.M. Enari.
VIEW ABSTRACT | VIEW ARTICLE
Lipoxygenase and Peroxidase Activities of Soybeans as Related to the Flavor Profile During Maturation.
J. J. Rackis. D. H. Honig. D J Sessa, and Helen A. Moser.
VIEW ABSTRACT | VIEW ARTICLE
Sorption Kinetics of Water Vapor by Yellow Dent Corn. II. Analysis of Kinetic Data for Damaged Corn
. Do Sup Chung, Sun-Won Park. W. J. Hoover. and C. A. Watson.
VIEW ABSTRACT | VIEW ARTICLE
Infusion of Grain Sorghum with Lysine, Methionine, and Tryptophan.
J. F. Cavins, C. W. Blessin, and G. E. Inglett.
VIEW ABSTRACT | VIEW ARTICLE
