Cereal Chemistry March-April 1970, Volume 47, Number 2

Inhibition of Durum Wheat Lipoxidase with L-Ascorbic Acid.
D. E. Walsh, V. L. Youngs, and K. A. Gilles.
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Comparison of Flour Particle Size Distributions Measured by Electrical Resistivity and Microscopy.
J. T. Wilson, and D. H. Donelson.
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Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. VI. Gliadin-Lipid-Glutenin Interaction in Wheat Gluten.
R. C. Hoseney, K. F. Finney, and Y. Pomeranz.
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Properties of Wheat Beta-Amylase Adsorbed on Glutenin
John A. Rothfus, and Stephen J. Kennel.
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Analysis of Starch in Wheat Milling Fractions.
R. M. Saunders, A. L. Potter. Margaret Connor, R. M. McReady, andH. G. Walker, Jr..
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Functional (Breadmaking) and Biochemical Properties of Wheat Flour Components. VII. Petroleum Ether-Soluble Lipoproteins of Wheat Flour.
R. C. Hoseney, Y. Pomeranz, and K. F. Finney.
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A Note on the Interaction between Glycolipids and Wheat Flour Macromolecules.
H. P. Wehrli and Y. Pomeranz.
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Soybean Trypsin Inhibitor: A Reference Protein for Gel Electrophoretic Studies of Soybean Proteins.
A. C Eldridge, J. E. Kalbrener, and W. J. Wolf.
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Effect of Gluten on the Cooking Quality of Spaghetti.
R. R. Matsuo, and G. N. Irvine.
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The Use of Some Oilseed Flours in Bread
Ruth H. Matthews, Elinora J. Sharpe, and Willa M. Clark.
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The Acetic Acid Content of Sour French Bread and Dough as Determined by Gas Chromatography.
I. R. Hunter, M. K. Walden, and L. Kline.
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Effect of Water-Soluble Pentosans on Gluten-Starch Loaves
B. L. D'Appolonia, K. A. Gilles, and D. G. Medcalf.
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Note on the Amino Acid Composition of the Protein in Commercial Corn Starch.
R. A. Reiners, R. E. Morgan, and J. D. Shroder.
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The Ottawa Electronic Recording Dough Mixer. VII. Factors Affecting Performance and the Use of Digital Recording Techniques
Peter W. Voisey, and H. Miller.
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