Methyl Bromide Fumigation. II. Effect of Normal Dosages on Flour and Wheat- Breadmaking Quality and Wheat Germination.
R.A. Orth, W. Minett, and L.J. Cook
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Microwave Conditioning of Hard Red Spring Wheat. I. Effects of Wide Power Range on Flour and Bread Quality.
N. C. Dory and C. W. Baker
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The Effect of Mill By-Products and Soy Protein on the Physical Characteristics of Expanded Snack Foods.
M. D. Breen, A. A. Seyam, and O. J. Banasik
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Durum Wheat Air-Classified Flours and Their Effect on Spaghetti Quality.
M. D. Breen, A. A. Seyam, and O. J. Banasik
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Water-Soluble Nonstarchy Polysaccharides of Composite Flours. I. Chemical Nature of Polysaccharides from Yam (Dioscorea) and Cassava Flours.
S. Sefa-Dedeh and V. F. Rasper
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Short-Time Baking Systems. II. A 70-Min Sugar-Free Formula for Conventional and High-Protein Breads.
C. D. Magoffin, P. L. Finney, and K. F. Finney
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Aspergillus Flavus Presence in Silks and Insects from Developing and Mature Corn Ears.
D. I. Fennell, W. F. Kwolek, E. B. Lillehoj, G. A. Adams, R. J. Bothast, M. S. Zuber, O. H. Calvert, W. D. Guthrie, A. J. Bockholt, A. Manwiller, and M. D. Jellum
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Note on Protein Contents and Amino Acid Composition of Dark Hard and Yellow Hard Kernels Separated from Red Winter Wheat.
J. D. Hubbard, Y. Pomeranz, and F. S. Lai
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Effect of Heating on the Freeze-Etch Ultrastructure of Hydroxypropyl Distarch Phosphate and Unmodified Tapioca Starches
J. E. Allen, L. F. Hood, and J.F. Chabot
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Mixograph Studies. I. Effect of Certain Compounds on Mixing Properties.
E. D. Weak, R. C. Hoseney, P. A. Seib, and M. Biag
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Oat Lipids. I. Composition and Distribution of Lipid Components in Two Oat Cultivars.
V. L. Youngs, M. Piiskiilcii, and R. R. Smith
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Water-Soluble Nonstarchy Polysaccharides of Composite Flours. II. The Effect of Polysaccharides from Yam (Dioscorea) and Cassava Flours on the Rheological Behavior of Wheat Dough.
S. Sefa-Dedeh, B. MacDonald, and V. F. Rasper
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Changes in the Catalases of Wheat during Kernel Growth and Maturation.
J. E. Kruger
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A Modified Method for Phytate Analysis Using an Ion-Exchange Procedure: Application to Textured Vegetable Proteins.
B. F. Harland and D. Oberleas
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Studies of Glutenin. X. Effect of Fatty Acids and Their Sodium Salts on Solubility in Water.
K. Kobrehel and W. Bushuk
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Distribution of Ash among Flour Extracts and Fractions and Its Relation to Electrical Conductivity.
R. L. Clements
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Electrical Conductivity of Flour Suspensions and Extracts in Relation to Flour Ash.
R. L. Clements
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Communication to the Editor. Yield and Chemical Composition of Fractions from the Dry Milling of a High-Lysine Grain Sorghum.
R. A. Anderson, H. F. Conway, and L. H. Burbridge
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Functional Properties of Surfactants in Breadmaking. II. Composition of Lipids Associated with Doughs Containing Various Levels of Surfactants.
0. K. Chung and C. C. Tsen
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Large-Scale Laboratory Soxhlet Extraction of Wheat Flours, and of Intact and Cracked Grains.
R. L. Clements
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Determination of Moisture Content in Wheat by Near-Infrared Diffuse Reflectance Spectrophotometry.
D. P. Law
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Changes in Semolina Proteins during Spaghetti Processing.
J. E. Dexter and R. R. Matsuo
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Micronutrient Additions to Cereal Grain Products
S. H. Rubin, A. Emodi, and L. Scialpi
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Automated Liquid Chromatographic System for Analysis of Carbohydrate Mixtures.
H. D. Scobell, K. M. Brobst, and E. M. Steele
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Studies on Pan-Cake Baking. II. Effect of Lipids on Pan-Cake Qualities.
M. Seguchi and J. Matsuki
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Measuring Protein Quality for Human Nutrition: Four Papers Presented at a Symposium Held at the 61st Annual,Meeting, New Orleans, Oct. 1976
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Measuring Protein Quality in Humans: A Review and Proposed Method.
V. R. Young, W. M. Rand, and N. S. Scrimshaw
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Protein Efficiency Ratio Pitfalls and Causes of Variability: A Review.
F. H. Steinke
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Application of Animal Data to Human Protein Nutrition: A Review.
C. E. Bodwell
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Methods of Measuring Protein Quality: A Review of Bioassay Procedures.
L. R. Hackler
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Erratum
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