July-August 2006, Volume 83, Number 4

Dry-Grind Processing of Corn with Endogenous Liquefaction Enzymes.
V. Singh, C. J. Batie, G. W. Aux, K. D. Rausch, and C. Miller. DOI: 10.1094/CC-83-0317.
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Wet-Milling and Dry-Milling Properties of Dent Corn with Addition of Amylase Corn.
V. Singh, C. J. Batie, K. D. Rausch, and C. Miller. DOI: 10.1094/CC-83-0321.
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Economics of Fiber Separation from Distillers Dried Grains with Solubles (DDGS) Using Sieving and Elutriation.
R. Srinivasan, V. Singh, R. L. Belyea, K. D. Rausch, R. A. Moreau, and M. E. Tumbleson. DOI: 10.1094/CC-83-0324.
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Water Barrier Properties of Zein-Oleic Acid Films.
Y. Wang and G. W. Padua. DOI: 10.1094/CC-83-0331.
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Wavelength Selection for Classifying Paddy Rice by Near-Infrared Spectroscopy.
C.-C. Liu, J.-T. Shaw, K.-Y. Poong, M.-C. Hong, and M.-L. Shen. DOI: 10.1094/CC-83-0335.
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Effects of Micronization on Protein and Rheological Properties of Spring Wheat.
S. Sun, B. M. Watts, O. M. Lukow, and S. D. Arntfield. DOI: 10.1094/CC-83-0340.
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Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents.
F. J. Bueso, R. D. Waniska, R. Moreira, K. Seetharaman, and L. W. Rooney. DOI: 10.1094/CC-83-0348.
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Starch Pasting Properties and Amylose Content from 17 Waxy Barley Lines.
T. Yanagisawa, E. Domon, M. Fujita, C. Kiribuchi-Otobe, and T. Takayama. DOI: 10.1094/CC-83-0354.
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Chemical, Physicochemical, and Nutritional Evaluation of Plantago (Plantago ovata Forsk).
A. L. Romero-Baranzini, O. G. Rodriguez, G. A. Yanez-Farias, J. M. Barron-Hoyos, and P. Rayas-Duarte. DOI: 10.1094/CC-83-0358.
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Preparation of High-Quality Protein-Based Extruded Pellets Expanded by Microwave Oven.
E. Aguilar-Palazuelos, J. de J. Zazueta-Morales, and F. Martínez-Bustos. DOI: 10.1094/CC-83-0363.
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Significance of Dietary Fiber on the Viscometric Pattern of Pasted and Gelled Flour-Fiber Blends.
C. Collar, E. Santos, and C. M. Rosell. DOI: 10.1094/CC-83-0370.
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Effects of Physicochemical Characteristics and Lipid Distribution in Algerian Durum Wheat Semolinas on the Technological Quality of Couscous.
G. Ounane, B. Cuq, J. Abecassis, A. Yesli, and S. M. Ounane. DOI: 10.1094/CC-83-0377.
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Retardation of Discoloration in Barley Flour Gel and Dough.
Z. Quinde-Axtell, J. Powers, and B.-K. Baik. DOI: 10.1094/CC-83-0385.
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REVIEW: Buckwheat.
H. H. Wijngaard and E. K. Arendt. DOI: 10.1094/CC-83-0391.
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Quantitative Analysis of Fat Content in Rice by Near-Infrared Spectroscopy Technique.
H. L. Wang, X. Y. Wan, J. C. Bi, J. K. Wang, L. Jiang, L. M. Chen, H. Q. Zhai, and J. M. Wan. DOI: 10.1094/CC-83-0402.
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Polymer Conformation Structure of Wheat Proteins and Gluten Subfractions Revealed by ATR-FTIR.
W. Li, B. J. Dobraszczyk, A. Dias, and A. M. Gil. DOI: 10.1094/CC-83-0407.
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Effect of Hydrophilic Gums on the Quality of Frozen Dough: Electron Microscopy, Protein Solubility, and Electrophoresis Studies.
R. Sharadanant and K. Khan. DOI: 10.1094/CC-83-0411.
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Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking.
S. H. Park, S. R. Bean, O. K. Chung, and P. A. Seib. DOI: 10.1094/CC-83-0418.
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NOTE: Lipid Changes During Storage of Milled Hulless Barley Products.
C. E. Fastnaught, P. T. Berglund, A. L. Dudgeon, and M. Hadley. DOI: 10.1094/CC-83-0424.
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Oligosaccharide Content and Composition of Legumes and Their Reduction by Soaking, Cooking, Ultrasound, and High Hydrostatic Pressure.
I. H. Han and B.-K. Baik. DOI: 10.1094/CC-83-0428.
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In Vitro Bile Acid Binding Capacity of Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels.
T. S. Kahlon, J. de J. Berrios, G. E. Smith, and J. L. Pan. DOI: 10.1094/CC-83-0434.
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Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake.
S. Furukawa, K. Tanaka, T. Masumura, Y. Ogihara, Y. Kiyokawa, and Y. Wakai. DOI: 10.1094/CC-83-0439.
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Explaining Rice Milling Quality Variation Using Historical Weather Data Analysis.
N. T. W. Cooper, T. J. Siebenmorgen, P. A. Counce, and J.-F. Meullenet. DOI: 10.1094/CC-83-0447.
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Capabilities of Oat Extracts in Inhibiting Cholesterol and Long Chain Fatty Acid Oxidation During Heating.
T. Sun, Z. Xu, J. S. Godber, and W. Prinyawiwatkul. DOI: 10.1094/CC-83-0451.
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