Cereal Chemistry September-October 1968, Volume 45, Number 5

Microbiological and Enzymatic Evaluation of Sesame Protein.
Ann Maria Villegas, Avelina Gonzalez, and Roberto Calderón.
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Association of Synthetic Anionic Polymers with Gluten.
K. Tanaka, Kazuyo Furukawa, Reiko Kuroiwa, and H. Matsumoto.
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Chemical and Physical Properties of a 7s Protein in Soybean Globulins.
I. Koshiyama.
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Chromatographic and Sedimentation Behavior of a Purified 7s Protein in Soybean Globulins
I. Koshiyama.
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Chromatography of Proteins from Wheat Gluten on Polyacrylamide Gel.
M. J. A. Crow and J. A. Rothfus.
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The Constitution of a Starch-Galactose Codextrin.
M. H. Fischer, Y. Ghali, and F. Smith.
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Determination of Lysine on the Automated Amino Acid Analyzer by a Triplicate- Sample Method.
Eva Villegas, C. E. McDonald, and K. A. Gilles.
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Amino Acid Composition of Selected High-Protein Wheats.
P. J. Mattern, Ali Salem, V. A. Johnson, and J. W. Schmidt.
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The Release of Hydrogen Sulfide during Dough Mixing.
K. Mecham and Matlra M. Bean.
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Chemistry of Lipids in Processing and Technology of Pasta Products.
G. Fabriani, C. Lintas, and G. B. Quaglia.
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Some Effects of Solvent Extraction on Cooking Characteristics of Spaghetti.
L. K. Dahle and H. L. Muenchow.
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Effect of Cobalt-60 Gamma-Irradiation on the Utilization of Energy, Protein, and Phosphorus from Wheat Bran by the Chicken.
E. T. Moran, Jr., J. D. Summers, and H. S. Bayley.
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Glutathione in Wheat Flour. II. An Enzymatic Determination.
Toyo Kuninori, Michiko Yagi, D. Yoshino, and H. Matsumoto.
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Disulfide-Sulfhydryl Interchange Studies of Wheat Flour. II. Reaction of Glutathione.
Toyo Kuninori and Betty Sullivan.
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A Note on Varietal and Environmental Variations in Falling Number Values of Hour.
D. G. Medcalf, E. E. Tombetta, K. A. Gilles, and L. D. Sibbitt.
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A Note on Scanning Electron Microscopy of Flours and Doughs.
Catherine Aranyi and E. J. Hawrylewicz.
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Effect or' Gamma-Irradiation on tha Microflora of Rice.
Hiroshi Iizuka and Hitoshi Ito.
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Low-Temperature Anaerobic Extraction of Free and Bound Lipid from Wheat Hour.
Mary E. McKillican, R. P. A. Sims, F. B. Johnston, and J. C. Mes.
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Protein Concentrates by Dry Milling of Wheat Millfeeds. II. Compositional Aspects.
David A. Fellers, Allan D. Shepherd, Nancy J. Bellard, Albert P. Mossman. Philip H. Johnston, and Theodore Wasserman.
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