Cereal Chemistry May-June 1968, Volume 45, Number 3

Internal Structure of 7s and 11s Globulin Molecules in Soybean Proteins.
Danji Fukushima.
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Composition and Endosperm Structure of Developing and Mature Rice Kernel.
Aurora R. del Rosario, Vivian P. Briones, Amanda J. Vidal, and Bienvenido O. Juliano.
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Factors in Oats That Could Be Mistaken for Aflatoxin.
0dette L, Shotwell, Gail M. Shannon, Marion L. Goulden, Melba S. Milburn, and Harlow H. Hall.
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Gliadin Proteins from Different Varieties of Wheats.
F. R. Huebner and J. A. Rothfus.
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Nutritive Value and Dietary Properties of Soy Protein Concentrates.
M. D. Wilding, D. E. Alden, and E. E. Rice.
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Effect of Papain on Amylograph Viscosity of Flour.
T. Yasunaga, W. Bushuk, and G. N. Irvine.
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Gelatinization of Starch during Bread-Baking.
T. Yasunaga, W. Bushuk, and G. N. Irvine.
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A Note on the Influence of High-Vacuum Drying on the Starch of Canadian Wheat Flours.
P. C. Williams and I. Hlynka.
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A Note on the Formation of Free Radicals in Dough during Mixing.
B. Dronzek and W. Bushuk.
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A Note Comparing Effects on Dough Mixing of Thioctic Acid (Lipoic Acid) and Yeast-Fermented Flour Extracts.
L. K. Dahle and P. Pinke.
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Errata (Val. 45, p. iii and p. 177)
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