Studies on the Flavor Fraction of Bread Crust Adsorbed by Cation Exchange Resin.
Teruhiko Morimoto and John A. Johnson.
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Power-Law Rheology of Alkaline Starch Pastes.
E. B. Lancaster, H. F. Conway, and F. Schwab.
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The Glycerol Ester Hydrolases of Wheat Germ.
C. E. Stauffer and R. L. Glass.
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Enzymatic Production of Glucose Syrup from Grains and Its Use in Fermentations.
M. C. Cadmus, L. G. Jayko, D. E. Hensley, Helen Gasdorf, and K. L. Smiley.
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Analysis of Calcium Salts of Fatty Acid-Lactic Acid Condensates.
G. Jurriens, J. H. Recourt, and Aagje Hendrika Klootwijk.
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A Rapid Procedure for Alpha-Amylase Determination in Malt.
D. G. Medcalf, E. E. Tombetta, O. J. Banasik, and K. A. Gilles.
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The Weakening Action of Thioctic Acid in Unyeasted and Yeasted Doughs.
L. K. Dahle and R. S. Hinz.
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Kinetics of Acid Modification: Starch and Wheat Flour.
E. B. Lancaster, K. J. Moulton, and H. F. Conway.
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Studies with Radioactive Tracers. IX. The Fate of Sucrose-HC during Breadmaking
C. C. Lee and Ching-Hong Chen.
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Studies with Radioactive Tracers. X. The Fate of Glycine-I-14C during Breadmaking.
Y. H. Liau and C. C. Lee.
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Protein Concentrates by Dry Milling of Wheat Millfeeds.
David A. Fellers, Allan D. Shepherd, Nancy J. Bellard, and Albert P. Mossman.
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