Cereal Chemistry November-December 1969, Volume 46, Number 6

A Viscometric Method for Measuring Alpha-Amylase Activity in Small Samples of Wheat and Flour.
K. H. Tipples.
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Studies with Radioactive Tracers. XV. Some Observations on the Sulfhydryl Groups in Dough
C. C. Lee and Tzen-Son Lai.
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Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. VI. Role of Total Extractable Lipids.
R. C. Hoseney, K. F. Finney, Y. Pomeranz, and M. D. Shogren.
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Determination of Free Lysine and Methionine in Amino Acid-Fortified Wheat.
R. E. Ferrel, D. A. Fellers, and A. D. Shepherd.
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Detection of Flour or Farina from Triticum aestivum in Macaroni, by Starch-Gel Electrophoresis of Water-Soluble Proteins.
R. Garcia-Faure, J. G. Merck-Luengo, and F. Garcia-Olmedo.
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Inactivation of Peroxidase as a Function of Corn Processing.
H. W. Gardner, G. E. Inglett, and R. A. Anderson.
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Nutrient Composition of Selected Wheats and Wheat Products. III. Tocopherols.
H. T. Slover, Joanna Lehmann, and Robert J. Vallis.
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Immunochemical Analysis on Soluble Proteins of Wheat.
S. E. Piazzi and P. Cantagalli.
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Development and Distribution of Wheat Lipase Activity during the Course of Germination.
R. Drapron, N'Guyen Xuan Anh, B. Launay, and A. Guilbot.
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Purification and Properties of Soybean Allantoinase.
L. C. Wang and R. L. Anderson.
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Errata (Vol. 46, p. 580, Inkpen and Quackenbush; Vol. 46, Table of Contents, Toepfer et al.)
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Nutrient Composition of Selected Wheat and Wheat Products. IV. Vitamin B-6 Components.
Marilyn M. Polansky and E. W. Toepfer.
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Lipid Oxidation in Full-Fat and Defatted Soybean Flakes as Related to Soybean Flavor.
D. J. Sessa, D. H. Honig, and J. J. Rackis.
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