The Minerals of Wheat, Flour, and Bread.
C. P. Czerniejewski, C.W. Shank, W.G.Bechtel, and W. B.Bradley.
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Measurement of Starch Gelatinization by Enzyme Susceptibility.
John W. Sullivan and John A. Johnson.
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A Micro Method for Determining Moisture Distribution in Wheat Kernels, Based on Iodine Staining.
H. L. Seckinger, M. J. Wolf, and R. J. Dimler.
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Kinetic Studies with Electron Paramagnetic Resonance Absorption. On the Disappearance of Radicals Trapped in Gamma-Irradiated Flour.
C. C. Lee and I. S.Bhardwaj.
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Flour Properties in Relation to the Modern Bread Processes in the United Kingdom with Special Reference to Alpha-Amylase and Starch Damage.
E. A. Ferrand.
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Storage Stability of Hydroxyethylated Flour and Starch.
J.C. Rankin, J. G. Rall, C. R. Russell, and C. E. Rist.
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Communication to the Editor: A Cause of Damaged and Pecky Rice.
Harry W. Schroeder.
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