Zearalenone: Distribution in Dry-Milled Fractions of Contaminated Corn.
G. A. Bennett, A. J. Peplinski, O. L. Brekke, L. K. Jackson, and W. R. Wichser.
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Mechanical Debranning of Whole-Kernel Wheat. III. Composition, Cooking Characteristics, and Storage Stability.
D. A. Fellers, A. P. Mossman, P. H. Johnston, and E. L. Wheeler.
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The Liquid Phase of Dough and Its Role in Baking.
F. MacRitchie.
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Changes in Starch Granule Size and Amylose Percentage during Kernel Development in Several Zea Mays L. Genotypes.
C. D. Boyer, J. C. Shannon, D. L. Garwood, and R. G. Creech.
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Gas Pressure-Volume-Time Relationships in Fermenting Doughs. I. Rate of Production and Solubility of Carbon Dioxide in Dough.
G. E. Hibberd and N. S. Parker.
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Water-Soluble Pentosans of Wheat Flour. III. Effect of Water-Soluble Pentosans on Loaf Volume of Reconstituted Gluten and Starch Doughs.
S. K. Patil, K. F. Finney, M. D. Shogren, and C. C. Tsen.
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Starches of Endosperms Possessing Different Alleles at the Amylose-ExtenderLocus in Zea Mays L.
D. L. Garwood, J. C. Shannon, and R. G. Creech.
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Studies on Kenkey with Particular Reference to Calcium and Phytic Acid.
B. Amoa and H. G. Muller.
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Storage Stability of Protein-Fortified Flour Blend A Containing Sodium Stearoyl-2-Lactylate.
M. M. Bean, D. K. Mecham, M. M. Hanamoto, and A. P. Mossman.
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Effects of Solvent Extraction on Lipid Composition, Mixing Time, andBread Loaf Volume.
K. F. Finney, Y. Pomeranz, and R. C. Hoseney.
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Bread-Baking Properties of Cottonseed Protein Concentrates Prepared fromSolvent-Extracted Glandless Cottonseed Flour.
M. N. Khan, J. T. Lawhon, L. W. Rooney, and C. M.Cater.
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Soy-Fortified Wheat-Hour Blends. II. Storage Stability of Complete Blends.
M. M. Bean, M. M. Hanamoto, D. K. Mecham, D. G. Guadagni, and D. A. Fellers.
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Soy-Fortified Wheat-Hour Blends. III. Storage Stability of Ingredients and Incomplete Blends.
D. K. Mecham, M. M. Hanamoto, M. M. Bean, D. A. Fellers,and D. G. Guadagni.
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Uncooked Grain Corn as a Source of Iron for Normal and Anemic Rats.
J. Miller.
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Effect of Mushroom Extract on the Physical Properties of Dough.
T. Kuninori, J. Nishiyama, and H. Matsumoto.
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Influence of Wheat Cultivars and Environment on Agtron Values and Flour Ash.
W. C. Shuey.
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Gelation Parameters of Enzymatically Modified Soy Protein Isolates.
A. Pour-El and T. S. Swenson.
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Erratum (Vol. 53, p. 44, W. Minett, R. A. Orth, and L. J. Cook)
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