Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. I. Solubilizing Gluten and Flour Protein.
M. D. Shogren, K. F. Finney, and R. C. Hoseney.
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Starch Damage and Alpha-Amylase as Bases for Mathematical Models relating to Flour Water-Absorption
E. A. Farrand.
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Functional (Breadmaking) and Biochemical Properties of Wheat Flour Componen'ts. II. Role of Water-Solubles.
R. C. Hoseney, K. F. Finney, M. D. Shogren, and Y. Pomeranz.
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Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. III. Characterization of Gluten Protein Fractions Obtained by Ultracentrifugation.
R. C. Hoseney, K. F. Finney, M. D. Shogren, and Y. Pomeranz.
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Immunochemical and Disc Electrophoresis Study of Soybean Trypsin Inhibitor SBTIA-2.
N. Catsimpoolas, D. A. Rogers, and E. W. Meyers.
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Biological Evaluation of Crambe Seed Meals and Derived Products by Rat Feeding.
C. H. Van Etten, W. E. Game, D. J. Robbins, A. N. Booth, M. E. Daxenbichler, and I.A.Wolf.
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Denaturation of Soybean Proteins by Organic Solvents
Danji Fukushima.
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Amino Acid Comoosition and Nutritional Value of Milled Sorghum Grain Products.
F. K. Shoup, C W. Deyoe, J. Campbell, and D. B. Parrish.
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Reactions of Oligosaccharides. II. Dextrose Equivalents.
J. D. Commerford and B. L. Scallet.
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Thin-Layer Chromatography of Malto-Oligosaccharides.
Peter Haytko, Robert Burns, and C. Edwin Weill.
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Starch Comolexed Lipids: Differences in Extraction with Various Solvents.
S. Rogols, J. E. Green and Mary A Hilt.
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Preparation and Properties of 1, 4, 5, 6-Tetrahydro-2-Acetopyridine, A Cracker Odor Constituent of Bread Aroma.
Irving R. Huntez, Mayo K. Walden, James R. Scherer and Robert E. Lundin.
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The Ottawa Electronic Recording Dough Mixer. VI. Differences between Mixing Bowls.
Peter W. Voisey, H. Miller, and M. Kloek.
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Involvement of Sulfhydryl Peptides in the Improver Reaction.
Russell Tkachuk.
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Amino Acid Compositions of Cereals and Oilseed Meals.
R. Tkachuk and G. N. Irvine.
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Wheat Alpha-amylases. I. Isolation.
J. E. Kruger and R. Tkachuk.
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