Cereal Chemistry March-April 1966, Volume 43, Number 2

Studies on the Extraction and Composition of Rice Proteins.
Gloria B. CagamCagampang, Lourdes J.Cruz, Salvador G. Espiritu, Remedios G. Santiago, and Bienvenido O. Juliano.
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Nonstarchy Polysaccharides and Proteins of Soft Wheat Flour Tailings.
Elizabeth M. Upton and E. Elizabeth Hester.
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Determination of Molecular-Weight Distribution in Wheat-Flour Proteins by Extraction and Gel Filtration in a Dissociating Medium.
O. B. Meredith and J. J. Wren.
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Colloid Titration of Wheat Proteins, Dough, and Flour.
D. Yoshino and H. Matsumoto.
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Studies with Soybeap Protein and Fiber Formation.
John J. Kelley and Russell Pressey.
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Amino Acid Composition of Wheat Flours.
R. Tkachuk.
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Note on the Nitrogen-to-Protein Conversion Factor for Wheat Flour.
R. Tkachuk.
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The Sulfhydryl Content of Doughs Mixed under Nitrogen.
D. K. Mecham and Cheryl Knapp.
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The Application of Mathews' Formula in Enzymatic Starch Conversions.
T. Cayle and F. Viebrock.
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Effect of the Subfractions of Starch Tailings on Cookie Diameter.
William F. Sollars and Sheila MacLeod Bowie.
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Nitrogen Solubility Index, Isolated Protein Yield, and Whey Nitrogen Content of Several Soybean Strains.
A. K. Smith, J. J. Rackis, P. Isnardi, J. L. Cartter, and O. A. Krober.
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