Quality of Bread Fortified with Ten Micronutrients.
A. S. Emodi and L. Scialpi
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Formation of Amylose-Lipid Complexes by Twin-Screw Extrusion Cooking of Manioc Starch.
C. Mercier, R. Charbonniere, J. Grebaut, and J. F. de la Gueriviere
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Sweet Lupine-Fortified Bread: Nutritional Value and Amino Acid Content.
A. A. El-Dash, V. C. Sgarbieri, and J. E. Campos
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Debranching of Wheat Amylopectin.
W. A. Atwell, R. C. Hoseney, and D. R. Lineback
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Proso Millets. Milling Characteristics, Proximate Compositions, Nutritive Value of Flours.
K. Lorenz, W. Dilsaver, and L. Bates
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Rheological Properties and Food Applications of Proso Millet Flours.
K. Lorenz and W. Dilsaver
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Thermal Inactivation of Trypsin Inhibitors in Aqueous Extracts of Soybeans, Peanuts, and Kidney Beans: Presence of Substances That Accelerate Inactivation.
G. Ellenrieder, H. Geronazzo, and A. B. De Bojarski
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Measurement of Hydration Capacity of Wheat Flour/Starch Mixtures.
V. F. Rasper and J. M DeMan
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Quality Comparisons of Some Semidwarf and Standard Height Hard Red Spring Wheat Lines Grown in Montana.
C. F. McGuire, F. H. McNeal, and M. A. Berg
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Nutritive Quality of Baladi Bread Supplemented with Fish Protein Concentrate, Green Algae, or Synthetic Amino Acids.
A. Arafah, M. Abassy, S. Morcos, and L. Hussein
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Comparison of Nonstarchy Polysaccharides in Oats and Wheat.
L. A. MacArthur and B. L. D'Appolonia
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Studies of the Role of Ascorbic Acid in Chemical Dough Development. II. Partial Purification and Characterization of an Enzyme Oxidizing Ascorbate in Flour.
D. R. Grant and V. K. Sood
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Effects of Corn Syrups in Layer Cakes.
K. M. Koepsel and R. C. Hoseney
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Natural Levels of Nutrients in Commercially Milled Wheat Flours. I. Description of Samples and Proximate Analysis.
K. Kulp, P. M. Ranum, P. C. Williams, and W. T. Yamazaki
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Natural Levels of Nutrients in Commercially Milled Wheat Flours. II. Vitamin Analysis.
P. M. Keagy, B. Borenstein, P. Ranurn, M. A. Connor, K. Lorenz, W. E. Hobbs, G. Hill, A. L. Bachman, W. A. Boyd, and K. Kulp
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Natural Levels of Nutrients in Commercially Milled Wheat Flours. III. Mineral Analysis.
K. Lorenz, R. Loewe, D. Weadon, and W. Wolf
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Note on Levels of Nutrients to Add Under Expanded Wheat Flour Fortification/Enrichment Programs.
P. M. Ranum
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Communication to the Editor: Solubilization of Proteins with Soaps in Relation to the Bread-Making Properties of Wheat Flours.
K. Kobrehel and B. Matignon
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Communication to the Editor: Fractionation of Zein by Ion-Exchange Chromatography on Phosphocellulose.
Asim Esen
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