Cereal Chemistry March-April 1968, Volume 45, Number 2

The Oxidation-Reduction Enzymes of Wheat. IV. Qualitative and Quantitative Investigations of the Oxidases.
G. R. Honold and M. A. Stahmann.
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A Micro Centrifuge to Determine Water-Retention Properties of Wheat Flour.
H. Miller.
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Beta-Glucosyl-Transferase from Germinated Barley.
W. W. Luchsinger and A. W. Richards.
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An Examination of the Brown Pigments from Barley Leaves.
K. A. Claussen and E. H. Pepper.
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Assessing Wheat Quality with Breads Prepared by Two Formulations.
Ruth H. Matthews, C. C. Fifield, and T. F. Hartsing.
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The Transition from Helix to Coil at pH 12 for Amylose, Amylopectin, and Glycogen.
S. R. Erlander, R. M. Purvinas, and H. L. Griffin.
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Gas Chromatography of carbohydrates.
T. Cayle, F. Viebrock, and Joan Schiafino.
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Electron Microscopy of Unmodified and Acid-Modified Corn Starches.
W. C. Mussulman and J. A. Wagoner.
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Automatic Integration and Computation of Amino Acid Analyses.
J. F. Cavins and M. Friedman.
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Enzymatic Determination of Starch in Wheat Fractions.
J. R. Donelson and W. T. Yamazaki.
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Action of Chlorine on Wheat Flour Polysaccharides
R. L. Whistler and R. E. Pyler.
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Starch-Gel Electrophoresis of Soybean Globulins.
G. Puski and P. Melnychyn.
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Erratum: Vol. 43, p. 207 (1966)
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