Cereal Chemistry January-February 1961, Volume 38, Number 1

The Relationship between Farinograph Mobility and Absorption.
J. B. Louw and G. N. Krynauw.
VIEW ABSTRACT | VIEW ARTICLE

Measurement of Flour Whiteness.
A. W. Croes.
VIEW ABSTRACT | VIEW ARTICLE

An Apparatus for Measuring the Torsional Strength of Macaroni.
L. P. Karacsonyi and A. C. Borsos.
VIEW ABSTRACT | VIEW ARTICLE

Steeping Studies with Corn Endosperm Sections.
S. A. Watson and E. H. Sanders.
VIEW ABSTRACT | VIEW ARTICLE

Structure of the Starch Granule. II. Action of Various Amylases on Granular Starches.
Harry W. Leach and Thomas J. Schoch.
VIEW ABSTRACT | VIEW ARTICLE

A Colorimetric Method for Determining Fat Acidity in Grain.
Doris Baker.
VIEW ABSTRACT | VIEW ARTICLE

Ottawa Micro Flour Mill.
J. G Kemp, A. G. O. Whiteside, D. C. MacDonald, and H. Miller..
VIEW ABSTRACT | VIEW ARTICLE

2 (3)-Benzoxazolone in Malting of Barley.
Matti Linko, Pekka Linko, and Tor-Magnus Enari.
VIEW ABSTRACT | VIEW ARTICLE

Measurements of the Particle Size Distribution of Flour.
R. R. Irani and W. S. Fong.
VIEW ABSTRACT | VIEW ARTICLE

Changes in the Chemical Composition and in the Distribution of Nitrogen of Maize at Different Stages of Development.
Ricardo Bressani and Rodolfo Conde.
VIEW ABSTRACT | VIEW ARTICLE

Wet-Milling High-Amylose Corn Containing 66- to 68-Percent Amylose Starch.
R. A. Anderson, C. Vojnovich, and E. L. Griffin, Jr..
VIEW ABSTRACT | VIEW ARTICLE

A Note on the Effect of Steeping Time on Wet-Milling High-Amylose Corn Containing 57-Percent-Amylose Starch.
R. A. Anderson, C. Vojnovich, and E. L. Griffin, Jr..
VIEW ABSTRACT | VIEW ARTICLE

Laboratory Milling. I. A Small-Scale Bran Finisher.
H. C. Black, M. H. Fisher, and G. N. Irvine..
VIEW ABSTRACT | VIEW ARTICLE

Get ALL the Latest Updates. Follow AACCI!

Linked In    Facebook    Twitter