November-December 2000, Volume 77, Number 6

Breadmaking Quality Estimation by Fast Spectrophotometric Method.
E. A. Tosi, E. D. Ré, L. Carbone, and M. Cuniberti. Publication no. C-2000-1010-01R.
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Contribution of Hydrophobic Soluble Gluten Proteins, Fractionated by Hydrophobic Interaction Chromatography in Highly Acetylated Agarose, to Dough Rheological Properties.
P. I. Torres, L. Vazquez-Moreno, A. I. Ledesma-Osuna, and C. Medina-Rodriguez. Publication no. C-2000-1010-02R.
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Glassy State Transition and Rice Drying: Development of a Brown Rice State Diagram.
A. Perdon, T. J. Siebenmorgen, and A. Mauromoustakos. Publication no. C-2000-1010-03R.
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NOTE: Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System.
K. P. Lai, J. F. Steffe, and P. K.W. Ng. Publication no. C-2000-1010-04R.
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NOTE: Alkali Debranning of Sorghum and Millet.
E. L. Lazaro and J. F. Favier. Publication no. C-2000-1010-05R.  
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NOTE: Variability in Water Absorption of Germ and Endosperm During Laboratory Steeping of a Yellow Corn Hybrid.
O. D. Dailey, Jr. Publication no. C-2000-1010-06R.
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Solvent Extraction of Zein from Dry-Milled Corn.
R. Shukla, M. Cheryan, and R. E. DeVor. Publication no. C-2000-1010-07R.
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Optimized Methods for Incorporating Glutenin Subunits into Wheat Dough for Extension and Baking Studies.
S. Uthayakumaran, F. L. Stoddard, P. W. Gras, and F. Bekes. Publication no. C-2000-1011-01R.
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Effects of Incorporated Glutenins on Functional Properties of Wheat Dough.
S. Uthayakumaran, F. L. Stoddard, P. W. Gras, and F. Bekes. Publication no. C-2000-1011-02R.
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Basic Rheology of Bread Dough with Modified Protein Content and Glutenin-to-Gliadin Ratios.
S. Uthayakumaran, M. Newberry, M. Keentok, F. L. Stoddard, and F. Bekes. Publication no. C-2000-1011-03R.
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Susceptibility of Waxy Starch Granules to Mechanical Damage.
A. D. Bettge, M. J. Giroux, and C. F. Morris. Publication no. C-2000-1011-04R.
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Effects on Pasting Viscosity of Starch and Flour from Different Operating Conditions for the Rapid Visco Analyser.
I. L. Batey and B. M. Curtin. Publication no. C-2000-1011-05R.
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Physical Properties of Poly(Lactic Acid) and Starch Composites with Various Blending Ratios.  
T. Ke and X. Sun. Publication no. C-2000-1011-06R.
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Effects of Gelatinization and Moisture Content of Extruded Starch Pellets on Morphology and Physical Properties of Microwave-Expanded Products.  
E. Y. Lee, K. I. Lim, J. Lim, and S.-T. Lim. Publication no. C-2000-1011-07R.
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Classification of Single- and Double-Mutant Corn Endosperm Genotypes by Near-Infrared Transmittance Spectroscopy.  
M. R. Campbell, J. Sykes, and D. V. Glover. Publication no. C-2000-1018-01R.
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Functional Properties of Polylactic Acid Starch-Based Loose-Fill Packaging Foams.  
Q. Fang and M. A. Hanna. Publication no. C-2000-1018-02R.
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Textural Stability of Intermediate-Moisture Extrudates: Effects of Formulation.  
A. Barrett, M. Tsoubeli, P. Maguire, N. Beck Tan, K. Conca, Y. Wang, B. Porter, and I. Taub. Publication no. C-2000-1018-03R.
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Effects of Nitrogen and Sulfur Fertilization on Commercial-Scale Wheat Quality and Mixing Requirements.  
A. R. Wooding, S. Kavale, A. J. Wilson, and F. L. Stoddard. Publication no. C-2000-1018-04R.
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Effects of Nitrogen and Sulfur Fertilizer on Protein Composition, Mixing Requirements, and Dough Strength of Four Wheat Cultivars.  
A. R. Wooding, S. Kavale, F. MacRitchie, F. L. Stoddard, and A. Wallace. Publication no. C-2000-1018-05R.
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Scarification and Degermination of Sorghum for Grits Production: Effects of Hybrid and Conditioning.  
J. Suroso, R. A. Flores, and J. E. Boyer, Jr. Publication no. C-2000-1018-06R.
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Comparison of Asian Noodles from Some Hard White and Hard Red Wheat Flours.  
P. A. Seib, X. Liang, F. Guan, Y. T. Liang, and H. C. Yang. Publication no. C-2000-1018-07R.
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Effects of Laccase and Ferulic Acid on Wheat Flour Doughs.  
E. Labat, M. H. Morel, and X. Rouau. Publication no. C-2000-1018-08R.
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Author Index 2000. Publication no. C-2000-1023-01O.
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Subject Index 2000. Publication no. C-2000-1023-02O.
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