Cereal Chemistry January-February 1962, Volume 39, Number 1

Polymeric Products from the Reaction of Dialdehyde Starches with Chlorine in Methanol. Preparation and Properties.
W. C. Schaefer, C. R. Russell, and C. E. Rist.
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Multi-Factor Responses of Cake Quality to Basic Ingredient Ratios.
Leo T. Kissell and Ben D. Marshall.
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Isolation of Maltulose from Alpha-Amylase Hydrolysates of Waxy Corn Starch.
M. W. Radomski and M. Doreen Smith.
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Some Wet-Milling Properties of Artificially Dried Corn.
S. A. Watson and Yoshiro Hirata.
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The Effect of Starting Temperature on Amylograms.
William C. Shuey.
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The Chemical and Essential Amino Acid Composition of Twenty-Five Selections of Grain Sorghum.
Ricardo Bressani and Berta J. Rios.
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Nutritive Value of Central American Corns. VI. Varietal and Environmental Influence on the Nitrogen, Essential Amino Acid, and Fat Content of Ten Varieties.
R. Bressani, L. G. Elias, N. S. Scrimshaw, and M. A. Guzman.
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Detection of Aspergillus restrictus in Stored Grain.
C. M. Christensen and S. A. Qasem.
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The Hilar Layer of White Corn.
Dorothy Bradbury, M. J. Wolf, and R. J. Dimler.
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