Cereal Chemistry July-August 1970, Volume 47, Number 4

Wheat Hydrocarbons.
V. L. Youngs and K. A. Gilles.
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Cream Puffs Prepared with Frozen, Foam-Spray-Dried, Freeze-Dried, and Spray-Dried Eggs.
Kaye Funk, Mary E. Zabik, Gisele Charlebois, and Doris M. Downs.
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Thermal Aggregation of Glycinin Subunits.
N. Catsimpoolas, S. K. Funk, and E. W.Meyer.
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A Rapid Nuclear Magnetic Resonance Method for Determining Hydroxypropyl Group in Modified Starch.
H. Stahl and R. P. McNaught.
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Beta-Amylase of an Alien Genome Combinant.
W. Y. Lee and A. M. Unrau.
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Amino Acid Composition and Energy Value of Immature Sorghum Grain.
C W. Deyoe, F. K. Shoup, G. D. Miller, J. Bathurst, D. Liang, P. E. Sanford, and L. S. Murphy.
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Methods of Determining Extent of Stinkbug Damage in Soybeans. II. Flotation Method.
J. R. Hart.
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Wheat Germ in Breadmaking. I. Composition of Germ Lipids and Germ Protein Fractions.
Y. Pomeranz, M. J. Carvajal, R. C. Hoseney, and A. B. Ward.
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Comparison of Peptides from Wheat Gliadin and Glutenin.
J. A. Bietz and J. A. Rothfus.
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Chromatographic Comparisons of Peptic Digests of Individual Gliadin Proteins.
J. A. Bietz, F. R. Huebner, and J. A. Rothfus.
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Studies with Radioactive Tracers. XVI. The Fate of Glycine-2-14C during Breadmaking.
Y. H. Liau and C. C. Lee.
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A Rapid Calorimetric Procedure for Estimating the Amylose Content of Starches and Flours.
P. C Williams, F. D. Kuzina, and I. Hlynka.
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Effect of Common Fumigants on the Baking Qualities of Wheat.
M. Calderon, S. Navarro, and Z. Lindner.
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Wheat Germ in Breadmaking. II. Improving Breadmaking Properties by Physical and Chemical Methods.
Y. Pomeranz, M. J. Carvajal, M. D. Shogren, R. C Hoseney, and K. F. Finney.
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Amylose Determination in Dimethyl Sulfoxide Extracts of Maize.
M. J. Wolf, E. H. Melvin, W. J. Garcia, R. J. Dimler, and W. F. Kwolek.
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Soluble Proteins of Wheat. III. Isolation and Characterization of Two Albumins, ALB 13A and ALB 13B, from Flour.
P. Feillet and C. C Nimmo.
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Association of Bound Beta-Amylase with Protein Bodies in Barley.
Bente Tronier and Robert L. Ory.
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Protein Fractionation of Sorghum Grain.
L. V. Skoch, C. W. Deyoe, F. K. Shoup, J. Bathurst, and D. Liang.
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