Cereal Chemistry January-February 1969, Volume 46, Number 1

Spaghetti Tenderness Testing Apparatus.
R. R. Matsuo and G. N. Irvine.
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Color Determination of Spaghetti by the Tristimulus Method.
D. E. Welsh, K. A. Gilles, and W. C. Shuey.
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Effect of Lysine Fortification on Quality of Chapatties and Yeast Bread.
Ruth H. Matthews, Gary Richardson, and Harold Lichtenstein.
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Survey Hydrolysis Procedure for Lysine Analysis.
Rhoda Palter and George O. Kohler.
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Baking Characteristics of High-Protein Fractions from Air-Classified Kansas Hard Red Winter Wheats.
Maura M. Bean, Elizabeth Erman, and D. K. Mecham.
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Baking Characteristics of Low-Protein Fractions from Air-Classified Kansas Hard Red Winter Wheats
Maura M. Bean, Elizabeth Erman, and D. K. Mecham.
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Flour Constituents Affecting MacMichael Viscosity.
William F. Sollars.
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Colorimetric Determination of Damaged Starch in Flour.
Philip C. Williams and K. S. W. Fegol.
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Effects of Storage Condition on Oil Analysis of Milled Corn Fractions by Gas-Liquid Chromatography.
L. T. Black, G. G. Spyres, and 0. L. Brekke.
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Prevalence and Detection of Lipolytic Microorganisms in Soybean Seeds
B. W. Kennedy.
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Note on the Development of Proteolytic Enzymes in Germinating Barley.
R. S. Bhatty.
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Quality and Nutritive Value of Pasta Made from Rice, Corn, Soya, and Tapioca Enriched with Fish Protein Concentrate.
Wie Hun Kwee, Virginia D. Sidwell, Robert C. Wiley, and O. A. Hammerle.
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The Sugars of Wheat Bran.
Robin M. Saunders and H. G. Walker, Jr.
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