May-June 2007, Volume 84, Number 3

Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture. B. Ramírez-Wong, C. E. Walker, A. I. Ledesma-Osuna, P. I. Torres, C. L. Medina-Rodríguez, G. A. López-Ahumada, M. G. Salazar-García, R. Ortega-Ramírez, A. M. Johnson, and R. A. Flores. doi:10.1094/CCHEM-84-3-0207.
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Classification of South African Bread Wheat Cultivars According to Hagberg Falling Number Reaction to Fertilizer Treatment. M. Craven, A. Barnard, W. Otto, and M. T. Labuschagne. doi:10.1094/CCHEM-84-3-0214.
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Gelatinization and Retrogradation Traits of Starches from Argentinian Maize Inbred Lines: Patterns of Correlation Among Traits. G. Eyhérabide, F. Borrás, J. Robutti, D. Presello, and P. White. doi:10.1094/CCHEM-84-3-0220.
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Preparation and Properties of Oxidized Corn Starches by Semi-Dry Process. H. Hou, H. Dong, G. Liu, and H. Zhang. doi:10.1094/CCHEM-84-3-0225.
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Near-Infrared Spectroscopy for Estimation of Ergosterol Content in Barley: A Comparison Between Reflectance and Transmittance Techniques. T. Börjesson, B. Stenberg, and J. Schnürer. doi:10.1094/CCHEM-84-3-0231.
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Oxidative Gelation Measurement and Influence on Soft Wheat Batter Viscosity and End-Use Quality. A. D. Bettge and C. F. Morris. doi:10.1094/CCHEM-84-3-0237.
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NOTE: Effect of Oil Extraction Method on Enzymatic Digestibility of Corn Germ Arabinoxylan. T. D. Leathers and N. P. J. Price. doi:10.1094/CCHEM-84-3-0243.
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NOTE: Texture and In Vitro Digestibility of White Rice Cooked with Hydrocolloids. H.-J. Chung, Q. Liu, and S.-T. Lim. doi:10.1094/CCHEM-84-3-0246.
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NOTE: Evaluating Dough Density Changes During Fermentation by Different Techniques. H. M. Elmehdi, J. H. Page, and M. G. Scanlon. doi:10.1094/CCHEM-84-3-0250.
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Influence of Alkaline Formulation on Oriental Noodle Color and Texture. D. W. Hatcher, and M. J. Anderson. doi:10.1094/CCHEM-84-3-0253.
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Nitrogen and Sulfur Concentrations and Flow Rates of Corn Wet-Milling Streams. K. D. Rausch, L. M. Raskin, R. L. Belyea, T. E. Clevenger, and M. E. Tumbleson. doi:10.1094/CCHEM-84-3-0260.
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Effect of Solvent and Temperature on Secondary and Tertiary Structure of Zein by Circular Dichroism. G. W. Selling, S. A. H. Hamaker, and D. J. Sessai. doi:10.1094/CCHEM-84-3-0265.
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Distribution of Protein Composition in Bread Wheat Flour Mill Streams and Relationship to Breadmaking Quality. Y. G. Wang, K. Khan, G. Hareland, and G. Nygard. doi:10.1094/CCHEM-84-3-0271.
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Study of Wheat-Flour-Based Agropolymers: Influence of Plasticizers on Structure and Aging Behavior. R. Saiah, P. A. Sreekumar, N. Leblanc, M. Castandet, and J.-M. Saiter. doi:10.1094/CCHEM-84-3-0276.
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NOTE: Measurement of Wheat Grain Thickness Using Profilometry. M. Berman, D. A. Coward, L. B. Whitbourn, B. G. Osborne, C. J. Evans, P. M. Connor, R. J. Beare, R. N. Phillips, and R. Quodling. doi:10.1094/CCHEM-84-3-0282.
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Suitability of Different Starches for Production of Kuanfen (Chinese Flat Starch Noodles). M.-L. Yuan, Z.-H. Lu, Y.-Q. Cheng, and L.-T. Li. doi:10.1094/CCHEM-84-3-0285.
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A Practical Spectrophotometric Approach for the Determination of Lipoxygenase Activity of Durum Wheat. V. Gökmen, A. Serpen, A. Atli, and H. Köksel. doi:10.1094/CCHEM-84-3-0290.
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Influence of Physical Grain Characteristics on Optimal Rotor Speed During Impact Dehulling of Oats. D. C. Doehlert and D. P. Wiessenborn. doi:10.1094/CCHEM-84-3-0294.
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