Effect of the Relative Quantity of Flour Fractions on Cake Quality.
D. H. Donelson and J. T.Wilson.
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Studies on the Behavior of Active Dry Yeast in Breadmaking.
J. G. Ponte, Jr., R. L. Glass, and W. F. Geddes.
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Studies with Radioactive Tracers. V. The Reduction of S35-Labeled Persulfate to Sulfate in Flour and Dough Systems.
C. C. Lee and D. G. Small.
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Five Proposed Methods for Determining Smut Content in Wheat.
Robert M. Johnson.
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On the Absorption of Liquid Water by the Wheat Kernel.
H. A. Becker.
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Chromatographic Method for Fractionating Globulins of Corn.
T. A. McGuire, E. M. Craine, and R. J. Dimler.
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Wet-Milling High-Amylose Corn Containing 49- and 57- percent Amylose Starch.
R. A. Anderson, C. Vojnovich, and E. L. Griffin, Jr..
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The Bromate Reaction in Dough. II. Inhibition and Activation Studies.
W. Bushuk and I. Hlynka.
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The Effect of Remixing on the structural Relaxation of Unleavened Dough.
A. H. Bloksma and I. Hlynka.
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Effect of Malting Procedure and Wheat Storage Conditions on Alpha-AlIlylase and Protease Activities.
James R. Fleming, John A. Johnson, and Byron S. Miller.
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Effect of Environment, Variety, and Class of Wheat on Alpha Amylase and Protease Activities of Malted Wheat.
James R. Fleming, John A. Johnson, and Byron S. Miller.
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Damaged Starch. Quantitative Determination in Flour.
R. M. Sandstedt and P. J. Mattern.
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Weight and Volume Changes in Wheat during Sorption and Desorption of Moisture.
W .Bushuk and I. Hlynka.
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Improved Tempering and Modified Milling Techniques for Small Samples of Wheat.
L. D. Sibbitt, D. H. Classon, and R. H. Harris.
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Grain Storage Studies. XXX. Chitin Content of Wheat as an Index of Mold Contamination and Wheat Deterioration.
Moishe Golubchuk, L. S. Cuendet, and W. F. Geddes.
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A Note on an Improved Denaturation Test for Gluten Based on Solubility in Acetic Acid.
W.C. Schaefer, C. A. Wilham, R. W. Jones, R. J. Dimler, and F. R. Senti.
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