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March-April
2005,
Volume 82, Number 2
A
Better Understanding of Factors That Affect the Hardness and
Stickiness of Long-Grain Rice.
D. K. Cameron and Y.-J. Wang. DOI:
10.1094/CC-82-0113.
VIEW
ABSTRACT | VIEW
ARTICLE
Effect of Shortening Replacement with Oatrim on
the Physical and Rheological Properties of Cakes.
S. Lee, S. Kim, and G. E. Inglett. DOI:
10.1094/CC-82-0120.
VIEW
ABSTRACT | VIEW
ARTICLE
Comparison of Endoproteinases of Various
Grains.
B. L. Jones and G. L. Lookhart. DOI:
10.1094/CC-82-0125.
VIEW
ABSTRACT | VIEW
ARTICLE
Water-Barrier Property of Starch Films
Investigated by Magnetic Resonance Imaging.
Y.-L. Chung and H.-M. Lai. DOI:
10.1094/CC-82-0131.
VIEW
ABSTRACT | VIEW
ARTICLE
Differences in the Aleurone Layer Fate Between
Hard and Soft Common Wheats at Grain Milling.
V. Greffeuille, J. Abecassis, C. Bar L’Helgouac’h, and
V. Lullien-Pellerin. DOI:
10.1094/CC-82-0138.
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ABSTRACT | VIEW
ARTICLE
Application of Polished-Graded Wheat Grains for
Sourdough Bread.
J. H. Kim, T. Maeda, and N. Morita. DOI:
10.1094/CC-82-0144.
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ARTICLE
Effect of Different Enzymes on the Textural
Stability of Shelf-Stable Bread.
A. H. Barrett, G. Marando, H. Leung, and G. Kaletunç. DOI:
10.1094/CC-82-0152.
VIEW
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ARTICLE
Determination of Surface Tension Properties of
Wheat Endosperms, Wheat Flours, and Wheat Glutens.
G. Blancher, M. H. Morel, E. Gastaldi, and B. Cuq. DOI:
10.1094/CC-82-0158.
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ARTICLE
Effects of Varying
Weight Ratios of Large and Small Wheat Starch Granules on
Experimental Straight-Dough Bread.
S.-H. Park, O. K. Chung, and P. A. Seib. DOI:
10.1094/CC-82-0166.
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ARTICLE
Physicochemical and
Rheological Characterization of Wheat Flour Dough.
M. C. Puppo, A. Calvelo, and M. C. Añón. DOI:
10.1094/CC-82-0173.
VIEW
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ARTICLE
Rapid Quality Assessment of Wheat Cultivars Registered in
Poland Using the 2-g Mixograph and Multivariate Statistical
Analysis.
B. J. Dobraszczyk, B. P. Salmanowicz, B. Ługowska, and
J. Chełkowski.
DOI: 10.1094/CC-82-0182.
VIEW
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ARTICLE
Comparison of Modified Dry-Grind Corn Processes for
Fermentation Characteristics and DDGS Composition.
V. Singh, D. B. Johnston, K. Naidu, K. D. Rausch, R. L.
Belyea, and M. E. Tumbleson.
DOI: 10.1094/CC-82-0187.
VIEW
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ARTICLE
Accumulation of gamma-Aminobutyric Acid in Giant-Embryo Rice
Grain in Relation to Glutamate Decarboxylase Activity and Its
Gene Expression During Water Soaking.
L. L. Liu, H. Q. Zhai, and J.-M. Wan.
DOI: 10.1094/CC-82-0191.
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ARTICLE
Effects of Genotype and Environment on the Starch Properties
and End-Product Quality of Oats.
C. Rhymer, N. Ames, L. Malcolmson, D. Brown, and S. Duguid.
DOI: 10.1094/CC-82-0197.
VIEW
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ARTICLE
Influence of Storing Rough Rice with High Moisture Content on
Subsequent Drying Characteristics and Milling Quality.
J. M. Manski, A. L. Matsler, and T. J. Siebenmorgen.
DOI: 10.1094/CC-82-0204.
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ARTICLE
Quality Comparison of Rice Bran Oil Extracted with d-Limonene
and Hexane.
S. X. Liu and P. K. Mamidipally.
DOI: 10.1094/CC-82-0209.
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ARTICLE
Characteristics of Starch from Eight Quinoa Lines.
N. Lindeboom, P. R. Chang, K. C. Falk, and R. T. Tyler.
DOI: 10.1094/CC-82-0216.
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ARTICLE
Functionality Behavior of Raw and Extruded Corn Starch
Mixtures.
S. Ozcan and D. S. Jackson.
DOI: 10.1094/CC-82-0223.
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ARTICLE
Heat Treatments of Milled Rice and Properties of the Flours.
T. Takahashi, M. Miura, N. Ohisa, K. Mori, and S. Kobayashi.
DOI: 10.1094/CC-82-0228.
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ARTICLE
A Rapid Microassay for Determination of Peroxidase in Wheat
and Flour.
D. W. Hatcher and W. Barker.
DOI: 10.1094/CC-82-0233.
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Erratum.
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ERRATUM
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