Cereal Chemistry November-December 1965, Volume 42, Number 6

Evaluation of Enzyme-Modified, Solvent-Extracted Crambe Seed Meal by Chemical Analyses and Rat Feeding.
H.L. Tookey, C. H. VanEtten, J. E.Peters, and I. A. Wolff.
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Studies on Short- and Long-Mixing. Flours. III. Mixing Properties, Protein and Lipid Composition of Various Fractions.
D. E. Smith and J. D. Mullen.
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The Nutritional Value of Wheat Milling By-Products for the Growing Chick. I. Availability of Energy.
N. A. G. Cave, S. J. Slinger, J. D. Summers, and G. C. Ashton.
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The Nutritional Value of Wheat Milling By-Products for the Growing Chick. II. Evaluation of Protein.
N. A. G.Cave, J. D. Summers, S.J. Slinger, and G. C. Ashton.
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Fungus Deterioration of Rice: Effects of Fungus Infection on Free Amino Acids and Reducing Sugars in White and Parboiled Rice.
Harry W. Schroeder.
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Determination of Starch Damage by Rate of Iodine Absorption.
D. G. Medcalf and K. A. Gilles.
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Wheat Starches. I. Comparison of Physicochemical Properties.
D. G. Medcalf and K. A. Gilles.
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The Stability of Pyridoxine Added to Cereals.
W. R. Bunting.
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A Note on the Disappearance of Radicals Trapped in Gamma-Irradiated Starch and Gluten.
C. C. Lee and Ching-hong Chen.
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Communication to the Editor: A Test for Stinkbug Damage in Wheat.
W. T. Greenaway, M. H. Neustadt, and Lawrence Zeleny.
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Communication to the Editor: Wet-Milling Characteristics of Class 8 Amylomaize.
R. A. Anderson.
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