The Absorption of Water by Ground Barley Malt.
P. J. Meddings and O.E. Potter.
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Hard Red Spring and Durum Wheat Polar Lipids. I. Isolation and Quantitative Determinations.
M. J. Y. Lin, V. L. Youngs, and B. L. D'Appolonia.
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Hard Red Spring and Durum Wheat Polar Lipids. II. Effect on Quality of Bread and Pasta Products.
M. J. Y. Lin, B. L. D'Appolonia, and V. L. Youngs.
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Improved Canning Stability of Parboiled Rice through Cross-Linking.
J E Rutledge, M. N. Islam, and W. H. James.
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Influence of Rice Crystallinity on Cross-Linking.
M. N. Islam, J. E. Rutledge, and W. H. James.
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Study of Relationships between Whcat Protein Contents of Two U.K. Varieties and Derived Flour Protein Contents at Varying Extraction Rates. I. Studies on an Experimental Commercial Mill and a Laboratory Buhler Mill.
E. A. Farrand.
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Study of Relationships between Wheat Protein Contents of Two U.K:Varieties and Derived Flour Protein Contents at Varying Extraction Rates. II. Studies by Hand-Dissection of Individual Grains.
E. A. Farrand and J. C. Hinton.
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Antifungal Activity of Volatile Fatty Acids on Grains.
L! C. Hertung arzd E. E. Drury.
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Protein and Amino Acid Content of Rice as Affected by Application of Nitrogen Fertilizer.
R. M. Patrick, F. H. Hoskins, E. Wilson, and F. J. Peterson.
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A Method for the Detection of p-Nitroproprionic Acid in Crude Biological Extracts.
G. J. Moukowitz and T. Cayle.
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The Nutritive Value and Organoleptic Properties of White Arabic Bread Supplemented with Soybean and Chickpea.
A. H. Hallab, H. A. Khatchadourian, and I. Jahr.
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Studies of Glutenin. V. Note on Additional Preparative Methods.
R. J. Wasik and W. Bushuk.
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Studies of Glutenin. VI. Chromosomal Location of Genes Coding for Subunits of Gluten of Common Wheat.
R. A. Orth and W. Bushuk.
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Agtron in Evaluation of Cereal Flours.
P. R. Murthy and J. H. Dietz.
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Microscopic Evaluation of the Digestibility of Sorghum Lines that Differ in Endosperm Characteristics.
R. D. Sullins and L. W. Rooney.
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Note on an Enlarged-Scale Method for Preparing a Methionine-Enriched Plastein from Soybean Protein.
S. Arai, K. Aso, and M. Fujimaki.
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Note: A Specific Method for the Determination of Pentosans in Cereals and Cereal Products.
J. Cerning.
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Communication to the Editor. Gelatinization of Starch during Cooking of Spaghetti.
S. Marshall and R. Wasik.
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