Cereal Chemistry July-August 1968, Volume 45, Number 4

Corn Dry-Milling: Stress Crack Formation in Tempering of Low-Moisture Corn, and Effect on Degerminator Performance.
O. L. Brekke.
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Heat-Processing of Wheat Germ Meal and Its Effect on Utilization and Protein Quality for the Growing Chick: Toasting and Autoclaving.
E. T. Moran, Jr., J. D. Summers, and E. J. Bass.
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Modification of the Maes Continuous-Extraction Process for Fractionation of Hard Red Winter Wheat Flour Proteins.
Paul J. Mattern, Ali Salem, and George H. Volkmer.
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Function of the Starch Granule in the Formation of Layer Cake Structure.
N. B. Howard, D. H. Hughes, and R. G. K. Strobel.
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Enzymolysis of Pentosans of Wheat Flour.
K. Kulp.
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Changes in Physicochemical Properties of Starch of Developing Rice Grain.
Vivian P. Briones, Ligaya G. Magbanua, and Bienvenido O. Juliano.
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An Instrument for Objective Measurement of Degree of Milling and Color of Milled Rice
Raymond A. Stermer.
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Environmental Conditions and Stress Cracks in Milled Rice.
Raymond A. Stermer.
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Nutritive Value of Oat Protein. I. Varietal Differences as Measured by Amino Acid Analysis and Rat Growth Responses.
H. H. Hischke, Jr., G. C. Potter, and W. R. Graham, Jr..
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Erratum (Vol. 45, page 203, Fukushima)
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