Cereal Chemistry July-August 1972, Volume 49, Number 4

Changes in the Amylases of Hard Red Spring Wheat during Growth and Maturation.
J. E. Kruger.
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Changes in the Amylases of Hard Red Spring Wheat during Germination.
J. E. Kruger.
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Protein and Amino Acid Contents of Successive Layers Removed by Abrasive Milling of Sorghum Grain.
I. W. Rooney, W. B. Fryar, and C. M. Cater.
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Protein Distribution in the Oat Kernel.
V. L. Youngs.
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Effects gf Fumigation on Wheat in Storage. IV. Tocopherols.
H. T. Slover and Joanna Lehmann.
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Wheat Gluten Subunits: Molecular Weights Determined by Sodium Dodecyl Sulfatc- Polyacrylamide Gel Electrophoresis.
J. A. Bietz and J. S. Wall.
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Improved Canning Stability of Rice by Chemical Modification.
J. E. Rutledge, M. N. Islam, and W. H. James.
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Enzymatic Processing of Wheat Bran: Effects on Nutrient Availability.
R. M. Saunders, M. A. Connor, R. H. Edwards, and G. O. Kohler.
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Studies with Radioactive Tracers. XVIII. Model Browning Reactions betwcen Glycine and D-Fructose.
C. C. Lee and Y. H. Liau.
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The Use of Reduced ß-Limit Dextrin as Substrate in an Automated Amylase Assay.
J. E. Kruger and B. Marchylo.
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Aflatoxin Contamination: Association with Foreign Material and Characteristic Fluorescence in Damaged Corn Kernels.
Odette L. Shotwell, Marion L. Goulden, and C. W. Hesseltine.
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Dry-Milling of Corn Attacked by Southern Leaf Blight.
0. L. Brekke, A. J. Peplinski, E. L. Griffin, Jr., and J. J. Ellis.
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Controlled Levels of Starch Damage in a Commercial United Kingdom Bread Flour and Effects on Absorption, Sedimentation Value, and Loaf Quality.
E. A. Farrand.
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Effect of Wheat-Flour Pentosansin Dough, Gluten, and Bread.
S. L. Jelaca and I. Hlynka.
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Communication to the Editor.
Carolee E. Craney.
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Correction (Vol. 49, p. 54, J. S. Dimopoulos and H. G. Muller)
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