Carbohydrate Composition of Horse Beans (Vicia faba) of Different Origins.
Jurta Cerning, A. Saposnik, and A. Guilbot.
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The Determination by X-Ray Observation of Bromine and Zinc levels in Untreated Wheat Flour.
R. A. Martin, G. G. Seaman, and A. Ward.
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The Effect of Various Extractants on the Subunit Composition and Associations of Wheat Glutenin.
J. A. Bietz and J. S. Wall.
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Water Uptake of Bean and Other Starches at High Temperatures and Pressures.
W.U. Halbrook, and R. H. Kurtzman, Jr.
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Studies on Corn Proteins. VI. Endosperm Protein Changes in Single and Double Endosperm Mutants of Maize.
P. S. Misra, E. T. Mertz, and D. V. Glover.
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Studies on the Mechanism of Color Formation in Glucose Syrups.
S. Ramchander and M.S. Feather.
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Chemical, Physical, and Nutritional Properties of High-Protein Flours and Residual Kernel from the Overmilling of Uncoated Milled Rice. III. Iron, Calcium, Magnesium, Phosphorus, Sodium, Potassium, and Phytic Acid.
B. M. Kennedy, and M. Schelstraete.
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Chemical, Physical, and Nutritional Properties of High-Protein Flours and Residual Kernel from the Overmilling of Uncoated Milled Rice. IV. Thiamine, Riboflavin, Niacin, and Pyridoxine.
B. M. Kennedy, M. Schelstraete, and K. Tamai.
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A Whey Protein Contributing to Loaf Volume Depression.
T. Volpe and M. E. Zahik.
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Cleaning Trials for Corn Containing Aflatoxin.
O. L. Brekke, A. J. Peplinski, and E. I.. rn Jr..
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Pilot-Plant Dry Milling of Corn Containing Aflatoxin.
O. L. Brekke, A. J. Peplinski, G. E. N. Nel.ton, and E. L. Griffin Jr..
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Wheat Protein-Starch Interaction. II. Comparative Abilities of Wheat and Soy Proteins to Bind Starch.
L. K. Dahle, E. P. Montgomery, and V. W. Brusco.
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lnfluence of Nitrogen and Phosphorus Fertilizer on Malting Characteristics of Rye.
Y. Pomeranz, J. J. Schreck, and A. F. Dreier.
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Comparison of Starch. Pentosans. and Sugars of Some Conventional Height and Semidwarf Hard Red Spring Wheat Flours.
B. L. D'Appolonia and L. A. MacArthur.
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Production of High-Protein Quality Pasta Products Using a Semolina-Corn-Soy Flour Mixture. I. Influence of Thermal Processing of Corn Flour on Pasta Quality.
M. R. Molina, I. Mayorga. P. A. Lachance, and R. Bressani.
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"Unmixing"--- The Disorientation of Developed Bread Doughs by Slow Speed Mixing.
K. H. Tipples and R. H. Kilhorn.
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Preparation of Low-Phytate Soybean Protein Isolate and Concentrate by Ultrafiltration.
K. Okubo, A. B. Waldrop, G. A. lacobucci, and D. V. Myers.
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Note on Dry Milling of Fababeans.
J. W. Watson, T. J. McEwen, and W. Rushuk.
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Note on a Procedure for the Isolation of the Water-Insoluble Pentosans of Wheat Flour.
B. L. D'Appolonia and L. A. MacArthur.
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A Note on a Modified Technique for the Rapid Determination of Zein Content in Maize.
R. A. Jones, A. Dalby, and C. Y. Tsai.
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