Cereal Chemistry September-October 1969, Volume 46, Number 5

Effect of Wet Heat-Processing on the Nutritive Value of Whole-Wheat Protein
C. K. Milner and K. J. Carpenter.
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Effect of Oxidizing and Reducing Agents on Changes of Flour Proteins during Dough Mixing
C. C. Tsen.
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Application of the Statistical Theory of Rubber Elasticity to Gluten and Dough.
H. G. Muller.
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Survey of Cereal Grains and Soybeans for the Presence of Aflatoxin. I. Wheat, Grain Sorghum, and Oats.
Odette L. Shotwell, C. W. Hesseltine, H. R. Burmeister, W. F. Kwolek, Gail M. Shannon, and H. H. Hall.
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Survey of Cereal Grains and Soybeans for the Presence of Aflatoxin. II. Corn and Soybeans.
Odette L. Shotwell, C. W. Hesseltine, H. R. Burmeister, W. F. Kwolek, Gail M. Shannon, and H. H. Hall.
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Studies on a Simplified Dough System Composed of Gliadin, Glutenin, and Starch
P. R. Murthy and L. K. Dahle.
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A Note on the Detection of Leucoanthocyanins in Defatted Soybean Flakes.
L. C. Wang, A. K. Smith, and J. C. Cowan.
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Polyacrylamide-Gel Electrophoresis of Reduced and Alkylated Soybean Trypsin Inhibitors.
A. C. Eldridge and W. J. Wolf.
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Breakage of Rice during Milling, and Effect of Parboiling
Kshirod Ranjan Bhattacharya.
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A Laboratory Method for Milling Small Samples of Sorghum Grain
L. W. Rooney and R. D. Sullins.
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Pigment Characterization in Grain Sorghum. I. Red Varieties.
W. K. Nip and E. E. Burns.
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Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. IV. Gluten Protein Fractionation by Solubilizing in 70% Ethyl Alcohol and in Dilute Lactic Acid.
R. C. Hoseney, K. F. Finney, Y. Pomeranz, and M. D. Shogren.
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Improving Breadmaking Properties with Glycolipids. I. Improving Soy Products with Sucroesters.
Y. Pomeranz, M. D. Shogre , and K. F. Finney.
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Improving Breadmaking Properties with Glycolipids. II. Improving Various Protein-Enriched Products.
Y. Pomeranz, M. D. Shogren, and K. F. Finney.
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An Evaluation of Natural vs. Synthetic Substrates for Measuring the Antitryptic Activity of Soybean Samples.
M. L. Kakade, Nancy Simons, and I. E. Liener.
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Amino Acid Composition of Rice and Rice By-Products.
D. F. Houston, Marion E. Allis, and G. 0. Kohler.
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The Proteolytic Enzymes in Wheat Flour.
C. C. Wang and D. R. Grant.
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Corn Dry-Milling: Cold-Tempering and Degermination of Corn of Various Initial Moisture Contents.
0. L. Brekke and W. F. Kwolek.
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Erratum (Vol. 46, p. 361, Catsimpoolas et al.)
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Nutrient Composition of Selected Wheats and Wheat Products. I. Description of Samples.
E. W. Toepfer and Elizabeth M. Hewston.
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Note on the Application of Donelson-Yamazaki Damaged-Starch Procedure to High-Damage Wheat Flour and Starch.
J. R. Donelson and W. T. Yamazaki.
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Note on the Enzymatic Determination of Starch in Corn Starch and Corn Meal.
J. R. Donelson and W. T. Yamazaki.
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Interaction between Protein and Starch.
Itsuo Takeuchi.
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Extractable and "Bound" Fatty Acids in Wheat and Wheat Products.
James A. Inkpen and Forrest W. Quackenbush.
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