Modification of Flour Proteins by Dough Mixing: Effects of Sulfhydryl-Blocking and Oxidizing Agents.
D. K. Mecham, Elaine G. Cole, and H. A. Sokol.
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Some Characteristics of Yolk Solids Affecting Their Performance in Cake Doughnuts. I. Effects of Yolk Type, Level, and Contamination with White.
Maura L. Bean, T. F. Sugihara, and Leo Kline.
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Production of Fodder Yeast from Barley. I. Preliminary Studies on the Use of the Waldhof Fermentor.
K. J. Goering and M. J. Houle.
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Location and Possible Role of Esterified Phosphorus in Starch Fractions.
M. W. Radomski and M. Doreen Smith.
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Some Characteristics of Yolk Solids Affecting Their Performance in Cake Doughnuts. II. Variability in Commercial Yolk Solids.
Leo Kline, T. F. Sugihara, and Maura L. Bean.
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The Specific Surface of Flour and Starch Granules in a Hard Winter Wheat Flour and in Its Five Subsieve-Size Fractions.
Rezsoe Gracza and Sheldon I. Greenberg.
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A Trypsin Inhibitor in Wheat Flour.
E. Mitchell Leannonth and J. C. Wood.
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Determination of Chromium and Lead in Periodic Acid Solution and Dialdehyde Starch.
L. T.Black, E. B. Lancaster, and H. G. Maister.
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Measuring the Oil-Binding Characteristics of Flour.
W. C. Shuey, O. S.Rask, and P. E. Ramstad.
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Effect, of L-Arabinose and D-Xylose on Dough Fermentation and Crust Browning.
J. G. Ponte, Jr., S.T. Titcomb, and R. H. Cotton.
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Comparative Hydrolysis Rates of the Reducing Disaccharides of D-Glucopyranose.
M. L. Wolfrom, A. Thompson, and C. E. Timberlake.
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Communication to the Editor. Modification of the Polarimetric Starch Determination on High-Amylose Corn.
R. A. Anderson and D. E. Uhl.
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