Cereal Chemistry May-June 1966, Volume 43, Number 3

The Biological Availability of Essential Amino Acids in Wheat, Flour, Bread,and Gluten.
Frank N. Hepburn, William K. Calhoun, and William B. Bradley.
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Sources of Variability in Laboratory Milling Yields of Long-Grain Rice-Drying Experiments.
E. Fred Schultz, Jr., Joseph Pominski, and Theodore Wasserman.
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A Revised Starch-Iodine Blue Test for Raw Milled Rice.
Vernon L. Hall and Jimmy R. Johnson.
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Corn Dry-Milling: A Comparison of Several Procedures for Tempering Low-Moisture Corn.
O. L. Brekke.
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A Rapid Method to Detennine Percent Fermentables.
Yee S. Kim.
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Relation of Methionine Content to Protein Levels in Soybeans.
Orland A. Krober and J. L. Cartter.
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Improved Chromatographic Separation of Gliadin Proteins on Sulfoethyl Cellulose.
F. R. Huebner and J. S. Wall.
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A Colorimetric Method for the Determination of Alpha-Amylase Activity (ICC Method).
Harald Perten.
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Determination of Saccharide Distfibution of Corn Syrup by Direct Densitometry of Thin-Layer Chromatograms.
C. N. Huber, H. Scobell, and Han Tai..
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Moisture Relations in Germ, Endosperm, and Whole Corn Kernel.
Leora Shelef and Nuri N. Mohsenin.
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A Note on Polar and Nonpolar Lipids in Hard Red Spring and Hard Red Winter Wheat Flours.
Mary Ann Stevan and David F. Houston.
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Alpha-Keto Acids in Bread Pre-Ferments.
Earl W. Cole, Verna Helmke, and James W. Pence.
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Mechanism of Starch Depolymerization with Chlorine.
Roy L. Whistler, T. W. Mittag, and T. R. Ingle.
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