Cereal Chemistry January-February 1970, Volume 47, Number 1

R. R. Matsuo, J. W. Bradley, and G. N. Irvine.
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Purification and Partial Characterization of a Major Globulin from Rice Endosperm.
D. F. Houston and A. Mohammad.
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Note on the Nature of the "Nodipid" Material Extracted from Flour by Mixtures of Butanol-1 and Water.
A. H. Bloksma.
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Studies on Starches of High Amylose Content. XI. Some Physical Properties of Dispersions of Amylomaize Starch, and Observations on the Nature of High-Alnylose Starches.
G. K. Adkins, C. T. Greenwood, and D. J. Hourston.
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Natural Maturing of Wheat Flour. I. Changes in Some Chemical Components and Farinograph and Extensigraph Properties.
T. Yoneyama, I. Suzuki, and M. Murohashi.
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Natural Maturing of Wheat Flour. II. Effect of Temperature on Changes in Soluble SH Content, and Some Rheological Properties of Doughs Obtained from the Flour.
T. Yoneyama, I. Suzuki, and M. Murohashi.
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Storage Stability of Lysine in Lysine-Fortified Wheat.
R. E. Ferrel, A. D. Shepherd, and D. G. Guadagni.
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Use of Dye-Binding and Biuret Techniques for Estimating Protein in Brown and Milled Rice.
L. C. Parial and L. W. Rooney.
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Analysis of the Effluent Released from Wheat and Soybeans during Heating.
R. Iden, R. Livingston, and C. A. Watson.
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Methods for Determining the Extent of Stinkbug Damage in Soybeans. I. Density Method.
J. R. Hart and J. D. Rowan.
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An Endo-Beta-1, 4-Glucan Hydrolase from Germinated Barley.
D. J. Moffa and W. W. Luchsinger.
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Wet-Milling Properties of Four Sorghum Parents and Their Hybrids.
J. R. Norris, and L. W. Rooney.
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A Note on Dissimilar Subunits Present in Dissociated Soybean Globulins.
N. Catsimpoolas.
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Solubilization and Recovery of Protein from Defatted Rice Bran.
L. Chen and D. F. Houston.
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On tile Relationship between Free and Latent Beta-Amylases in Wheat.
J. E. Kruger.
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Modification of Wheat Starch by Initiating Systems Used for Graft Polymerization.
G. F. Fanta, R. C. Burr. C. R. Russell, and C. E. Rist.
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Apparatus for Vertical Polyacrylalnide Gel Electrophoresis.
J. M. Lawrence, D. R. Grant, and H. E. Herrick.
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Analysis of Wheat Flour Proteins by Polyacrylamide Gel Electrophoresis.
J. M. Lawrence, H. E. Herrick, and D. R. Grant.
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Dye-Binding Capacity and Amino Acid Content of Wheat-Protein Gel-Electrophoresis Bands.
J. M. Lawrence, Su-Chin Liu, and D. R. Grant.
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