Cereal Chemistry May-June 1964, Volume 41, Number 3

Application of the Falling Number Method for Evaluating Alpha-Amylase Activity.
Harald Perten.
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Phytosphingosine Content of the Seed of Corn at Various Stages of Maturity.
Evelyn J. Weber, H. E. Carter, and Nancie M. McCabe.
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A Comparison of Active Dried Yeast Produced in Different Areas of the World.
N. E. Stacey.
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Rheology of Soy Protein Dispersions. Effect of Heat and Other Factors on Gelation.
S. J. Circle, E. W. Meyer, and R. W. Whitney.
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Tempeh: Nutritive Value in Relation to Processing.
A. K. Smith, J. J. Rackis, C. W. Hesseltine, Mable Smith, Dorothy J. Robbins, and A. N. Booth.
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Hydration as a Factor in Bread Flour Quality.
Robert A. Larsen.
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Glutamic Acid Decarboxylase Activity as a Viability Index of Artificially Dried and Stored Rice.
Gloria M. Bautista, J. C. Lugay, Lourdes J. Cruz, and B. O. Juliano.
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Hygroscopic Equilibria of Rough Rice.
Bienvenido O. Juliano.
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Communication to the Editor: Physical Properties of Films from Dimethyl Sulfoxide-Pretreated Amylomaize Starches.
A. M. Mark, W. B. Roth, C.L. Mehltretter, and C. E. Rist.
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Communication to the Editor: Effect of 2,4-D on Germination of Hannchen Barley.
Barrett L. Scallet and John J. Kurusz.
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