May-June 2004, Volume 81, Number 3

Investigation of a Small-Scale Asymmetric Centrifugal Mixer for the Evaluation of Asian Noodles.
D. W. Hatcher and K. R. Preston. Publication no. C-2004-0310-01R.
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Hydration Rates for Various Types of Mexican Maize Based on Single-Kernel Measurements.
G. Ramos, M. Pezet-Valdez, A. O’Connor-Sánchez, C. Placencia, and R. C. Pless. Publication no. C-2004-0310-02R.
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Effects of Sorghum Cultivar on Injera Quality.
S. Yetneberk, H. L. de Kock, L. W. Rooney, and J. R. N. Taylor.
Publication no. C-2004-0310-03R.
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Sorghum Bran as a Potential Source of Kafirin.
L. S. da Silva and J. R. N. Taylor. Publication no. C-2004-0310-04R.
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Factors Influencing Yeast Fermentation and the Effect of LMW Sugars and Yeast Fermentation on Hearth Bread Quality.
S. Sahlström, W. Park, and D. R. Shelton. Publication no. C-2004-0310-05R.
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Role of Water in Pretzel Dough Development and Final Product Quality.
K. Seetharaman, N. Yao, and M. K. Rout. Publication no. C-2004-0310-06R.
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Near-Infrared Spectroscopy for Determination of Protein and Amylose in Rice Flour Through Use of Derivatives.
M. Sohn, F. E. Barton, II, A. M. McClung, and E. T. Champagne.
Publication no. C-2004-0310-07R.
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Policosanol Contents and Composition of Grain Sorghum Kernels and Dried Distillers Grains.
K. T. Hwang, C. L. Weller, S. L. Cuppett, and M. A. Hanna. Publication no. C-2004-0324-01R.
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Moisture Distribution and Texture of Various Types of Cooked Spaghetti.
K. Irie, A. K. Horigane, S. Naito, H. Motoi, and M. Yoshida. Publication no. C-2004-0324-02R.
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Molecular Weight Distribution of beta-Glucan in Oat-Based Foods.
P. Åman, L. Rimsten, and R. Andersson. Publication no. C-2004-0324-03R.
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Combined Effects of Endoxylanases and Reduced Water Levels in Pasta Production.
K. Brijs, J. A. Ingelbrecht, C. M. Courtin, L. Schlichting, B. A. Marchylo, and J. A. Delcour. Publication no. C-2004-0324-04R.
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Physicochemical Properties of Maize Starch Obtained from Intermittent Milling and Dynamic Steeping (IMDS) Under Various Steeping Conditions.
E. A. Brandemarte, C. M. L. Franco, and J. F. Lopes-Filho. Publication no. C-2004-0324-05R.
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Grain Quality Characteristics and Milling Performance of Full and Partial Waxy Durum Lines.
N. Vignaux, D. C. Doehlert, J. Hegstad, E. M. Elias, M. S. McMullen, L. A. Grant, and S. F. Kianian. Publication no. C-2004-0324-06R.
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Impact of Iron Source and Concentration on Rice Flavor Using a Simulated Rice Kernel Micronutrient Delivery System.
K. L. Bett-Garber, E. T. Champagne, D. A. Ingram, and C. C. Grimm. Publication no. C-2004-0324-07R.
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NOTE: Effects of Rough Rice Moisture Content at Harvest on Peak Viscosity.
L. Wang, T. J. Siebenmorgen, A. D. Matsler, and R. C. Bautista. Publication no. C-2004-0325-01R.
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Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties.
C.-y. Lii, V. M.-F. Lai, and M.-C. Shen. Publication no. C-2004-0325-02R.
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Nonenzymatic Browning During Storage of Infant Cereals.
A. Ramirez-Jimenez, B. Garcia-Villanova, and E. J. Guerra-Hernandez. Publication no. C-2004-0325-03R.
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Slowly Digestible Starch from Debranched Waxy Sorghum Starch: Preparation and Properties.
S. I. Shin, H. J. Choi, K. M. Chung, B. R. Hamaker, K. H. Park, and T. W. Moon. Publication no. C-2004-0325-04R.
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Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties.
C. I. Clarke, T. J. Schober, P. Dockery, K. O’Sullivan, and E. K. Arendt. Publication no. C-2004-0325-05R.
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Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties.
T. Beta and H. Corke. Publication no. C-2004-0325-06R.
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Influence of Degree of Protein Aggregation on Mass Transport Through Wheat Gluten Membranes and Their Digestibility—An In Vitro Study.
S. Domenek, L. Brendel, M.-H. Morel, and S. Guilbert. Publication no. C-2004-0325-07R.
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