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November-December 2006,
Volume 83, Number 6
Role of Blowing Agents in Expansion of High-Amylose Starch Acetate During
Extrusion.
G. M. Ganjyal and M. A. Hanna.
DOI: 10.1094/CC-83-0577.
VIEW ABSTRACT
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Network Formation by Pilot Plant and Laboratory-Extracted Barley beta-Glucan
and Its Rheological Properties in Aqueous Solutions.
Z. Burkus and F. Temelli.
DOI: 10.1094/CC-83-0584.
VIEW ABSTRACT
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Properties of Cross-Linked Starch from Waxy Mutant Wheat Tanikei A6599-4.
C. Kiribuchi-Otobe, M. Fujita, H. Matsunaka, and M. Sekine.
DOI: 10.1094/CC-83-0590.
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Relationships Between the Microstructure, Physical Features, and Chemical
Composition of Different Maize Accessions from Latin America.
E. D. Narváez-González, J. de Dios Figueroa-Cárdenas, S. Taba, E. Castaño
Tostado, R. Álvar Martínez Peniche, and F. Rincón Sánchez.
DOI: 10.1094/CC-83-0595.
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Kernel Microstructure of Latin American Races of Maize and Their Thermal and
Rheological Properties.
E. D. Narváez-González, J. de Dios Figueroa-Cárdenas, S. Taba, and F. Rincón
Sánchez.
DOI: 10.1094/CC-83-0605.
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Rapid Isolation of Sorghum and Other Cereal Starches Using Sonication.
S. H. Park, S. R. Bean, J. D. Wilson, and T. J. Schober.
DOI: 10.1094/CC-83-0611.
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Influence of Cultivar and Environment on Water-Soluble and Water-Insoluble
Arabinoxylans in Soft Wheat.
S. M. Finnie, A. D. Bettge, and C. F. Morris.
DOI: 10.1094/CC-83-0617.
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Water Absorption Characteristics and Volume Changes of Milled and Brown Rice
During Soaking.
Y. Muramatsu, A. Tagawa, E. Sakaguchi, and T. Kasai.
DOI: 10.1094/CC-83-0624.
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NOTE: Effect of Emulsifiers on Textural Properties of Whole Wheat Tortillas
During Storage.
H. Akdogan, M. Tilley, and O. K. Chung.
DOI: 10.1094/CC-83-0632.
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Compression Deformation and Structural Relationships of Medium Grain Cooked
Rice.
Y. Ogawa, D. F. Wood, L. C. Whitehand, W. J. Orts, and G. M. Glenn.
DOI: 10.1094/CC-83-0636.
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Bran Size Distribution at Milling and Mechanical and Biochemical
Characterization of Common Wheat Grain Outer Layers: A Relationship Assessment.
V. Greffeuille, J. Abecassis, C. Lapierre, and V. Lullien-Pellerin.
DOI: 10.1094/CC-83-0641.
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Impact of Waxy, Partial Waxy, and Wildtype Wheat Starch Fraction Properties
on Hearth Bread Characteristics.
S. Sahlstrom, A. Birgit Bævre, and R. Graybosch.
DOI: 10.1094/CC-83-0647.
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Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several
Protein Sources by Transglutaminase-Catalyzed Cross-Linking.
A. Bonet, W. Blaszczak, and C. M. Rosell.
DOI: 10.1094/CC-83-0655.
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Physicochemical Properties of Rice Endosperm Proteins Extracted by Chemical
and Enzymatic Methods.
I. Paraman, N. S. Hettiarachchy, C. Schaefer, and M. I. Beck.
DOI: 10.1094/CC-83-0663.
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Debranching of beta-Dextrins to Explore Branching Patterns of Amylopectins
from Three Maize Genotypes.
H. Xia and D. B. Thompson.
DOI: 10.1094/CC-83-0668.
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Effects of Nitrogen and Sulfur Fertilizers on Gliadin Composition of Several
Cultivars of Durum Wheat.
W. J. Rogers, M. Cogliatti, S. E. Lerner, N. R. Ponzio, J. L. Robutti, A. M.
Di Martino, F. S. Borrás, M. L. Seghezzo, and E. R. Molfese.
DOI: 10.1094/CC-83-0677.
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Influence of Flour Chlorination and Ingredient Formulation on the Quality
Attributes of Pancakes.
S. M. Finnie, A. D. Bettge, and C. F. Morris.
DOI: 10.1094/CC-83-0684.
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Physical and Sensory Characteristics of Extruded Products Made from Two Oat
Lines with Different beta-Glucan Concentrations.
N. Yao, J.-L. Jannink, S. Alavi, and P. J. White.
DOI: 10.1094/CC-83-0692.
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Author Index to Volume 83.
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Subject Index to Volume 83.
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