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January-February 2006,
Volume 83, Number 1
Acknowledgment of Reviewers.
DOI: 10.1094/CC-83-0iii.
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Instructions to Authors 2006.
DOI: 10.1094/CC-83-000v.
Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle
Characteristics from Size-Exclusion HPLC and RVA Data. J.-B. Ohm, A. S.
Ross, Y.-L. Ong, and C. J. Peterson.
DOI: 10.1094/CC-83-0001.
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Polyphenol Oxidase in Wheat Grain: Whole Kernel and Bran Assays for Total and
Soluble Activity. E. P. Fuerst, J. V. Anderson, and C. F. Morris.
DOI: 10.1094/CC-83-0010.
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Effect of Decorticating Sorghum on Ethanol Production and Composition of DDGS.
D. Y. Corredor, S. R. Bean, T. Schober, and D. Wang.
DOI: 10.1094/CC-83-0017.
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Effect of Laboratory Batch Steeping pH on Starch Yield and Pasting Properties of
Selected Corn Hybrids. L. Cabrales, Y. X. Niu, P. Buriak, and S. R. Eckhoff.
DOI: 10.1094/CC-83-0022.
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NOTE: Effect of Pericarp Removal on Properties of Wet-Milled Corn Starch.
Y.-J. Wang, S. W. Chong, and W. Yang.
DOI: 10.1094/CC-83-0025.
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Network Formation in Gluten-Free Bread with Application of Transglutaminase.
M. M. Moore, M. Heinbockel, P. Dockery, H. M. Ulmer, and E. K. Arendt.
DOI: 10.1094/CC-83-0028.
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Multiple-Particle Tracking Study of Microheterogeneity of Nutrim-10
Suspensions. J. Xu, T. Chang, G. E. Inglett, C. J. Carriere, and Y. Tseng.
DOI: 10.1094/CC-83-0037.
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REVIEW: Instrumental Measurement of Physical Properties of Cooked Asian Wheat
Flour Noodles. A. S. Ross.
DOI: 10.1094/CC-83-0042.
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Molecular Level Protein Composition of Flour Mill Streams from a Pilot-Scale
Flour Mill and Its Relationship to Product Quality. K. H. Sutton and L. D.
Simmons.
DOI: 10.1094/CC-83-0052.
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Distribution of Glutathione in Millstreams and Relationships to Chemical and
Baking Properties of Flour. D. Every, S. C. Morrison, L. D. Simmons, and M.
P. Ross.
DOI: 10.1094/CC-83-0057.
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Distribution of Redox Enzymes in Millstreams and Relationships to Chemical
and Baking Properties of Flour. D. Every, L. D. Simmons, and M. P. Ross.
DOI: 10.1094/CC-83-0062.
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Proteins Extracted from Defatted Wheat Germ: Nutritional and Structural
Properties. K.-X. Zhu, H.-M. Zhou, H.-F. Qian.
DOI: 10.1094/CC-83-0069.
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Effect of Gamma Irradiation on the Functional and Nutritive Properties of
Rice Flours from Different Cultivars. A. Zuleta, L. Dyner, M. E. Sambucetti,
and A. de Francisco.
DOI: 10.1094/CC-83-0076.
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Effect of Processing Conditions on Color Change of Brown and Milled Parboiled
Rice. L. Lamberts, E. De Bie, V. Derycke, W. S. Veraverbeke, W. De Man, and
J. A. Delcour.
DOI: 10.1094/CC-83-0080.
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Relationship Between Popcorn Composition and Expansion Volume and
Discrimination of Corn Types by Using Zein Properties. F. Borras, K.
Seetharaman, N. Yao, J. L. Robutti, N. M. Percibaldi, and G. H. Eyherabide.
DOI: 10.1094/CC-83-0086.
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Effect of Growth Location in the United States on Amylose Content,
Amylopectin Fine Structure, and Thermal Properties of Starches of Long Grain
Rice Cultivars. A. Aboubacar, K. A. K. Moldenhauer, A. M. McClung, D. H.
Beighley, and B. R. Hamaker.
DOI: 10.1094/CC-83-0093.
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Interaction Between Sorghum Protein Extraction and Precipitation Conditions
on Yield, Purity, and Composition of Purified Protein Fractions. S. R. Bean,
B. P. Ioerger, S. H. Park, and H. Singh.
DOI: 10.1094/CC-83-0099.
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Evaluation of the Single Kernel Characterization System (SKCS) for
Measurement of Sorghum Grain Attributes. S. R. Bean, O. K. Chung, M. R.
Tuinstra, J. F. Pedersen, and J. Erpelding.
DOI: 10.1094/CC-83-0108.
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Oat Grain/Groat Size Ratios: A Physical Basis for Test Weight. D. C.
Doehlert, M. S. McMullen, and J.-L. Jannink.
DOI: 10.1094/CC-83-0114.
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Erratum.
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