Cereal Chemistry July-August 1961, Volume 38, Number 4

The Bromate Reaction in Dough. IV. Effect of Reducing Agents.
W. Bushuk, and I. Hlynka.
VIEW ABSTRACT | VIEW ARTICLE

The Bromate Reaction in Dough. V. Effect of Flour Components and Some Related Compounds.
W. Bushuk and I. Hlynka.
VIEW ABSTRACT | VIEW ARTICLE

Electrophoretic Composition and Intrinsic Viscosity of Glutens from Different Varieties of Wheat.
J. E. Cluskey, N. W.Taylor, Helen Charley, and F. R. Senti.
VIEW ABSTRACT | VIEW ARTICLE

A Lipoprotein Model of Wheat Gluten Structure.
J. C. Grosskreutz.
VIEW ABSTRACT | VIEW ARTICLE

Microtests for Flour Quality.
H. R. Elling and M. A. Barmore.
VIEW ABSTRACT | VIEW ARTICLE

The Formation of Cracks in Rice during Wetting and Its Effect On the Cooking Characteristics of the Cereal.
H.S. R. Desikachar and V. Subrahmanyan.
VIEW ABSTRACT | VIEW ARTICLE

Hardness and Moisture Content of Wheat Kernels.
R. Katz, N. D. Collins, and A. B. Cardwell.
VIEW ABSTRACT | VIEW ARTICLE

Effect of Bleaching on Flour as Measured by Structural Relaxation of Dough.
Endel J. Jaska.
VIEW ABSTRACT | VIEW ARTICLE

Protein Granules of Maize Endosperm Cells.
Donald N. Duvick.
VIEW ABSTRACT | VIEW ARTICLE

Conversion of Constant-Flour Farinograph Absorption to Constant-Dough Basis.
I. Hlynka, F. D. Kuzina, and W. C. Shuey.
VIEW ABSTRACT | VIEW ARTICLE

Note on Variations in Residual Bran in Individual Rice Grains from Batches Polished to Different Degrees.
A. N. Srirangarajan, H. S. R.Desikachar, K. Indiramma, and A. N. Sankaran.
VIEW ABSTRACT | VIEW ARTICLE

Get ALL the Latest Updates. Follow AACCI!

Linked In    Facebook    Twitter