Cereal Chemistry September-October 1972, Volume 49, Number 5

Composition of Air-Classified Defatted Corn and Wheat Germ Flours.
W. J. Garcia, H. W. Gardner, J. F. Cavins, A. C. Stringfellow, C. W. Blessin, and G. E. Inglett.
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The Effect of Chlorogenic, Quinic, and Caffeic Acids on the Solubility and Color of Protein Isolates, Especially from Sunflower Seed.
C. M. Cater, S. Gheyasuddin, and K. F. Mattil.
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Determination of Added Lysine in Fortified Wheat and Bulgur.
J. W. Finley, R. E. Ferrel, and D. A. Fellers.
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The Production of High-Protein Breads under Reduced Atmospheric Pressures.
K. Lorenz and J. Maga.
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Effect of Bread Ingredients on StiuchGelatinization Properties as Measured by the Amylograph.
B. L. D'Appolonia.
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Automated Method for the Determination of D-Glucose-Isomerase Activity.
N. E. Lloyd, K. Khaleeluddin, and W. R. Lamm.
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New Approach to Determine the Brownness of Bread Crust. Correlation between Crust Color and Protein Content.
C. Smak.
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Amino Acid Composition of Maturing Barley
Y Pomeranz and G S Robbins.
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Determination of Tryptophan in Cereals
Jean M. Howe, Y. Yamamura. and Helen E. Clark.
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A Colorimetric Method of Screening Maize Seeds for Lysine Content.
C.-Y. Tsai. L. W. Hansel and O. E. Nelson.
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The Isoelectric Focusing Electrophoresis of Wheat ß-Amylases
M.L. Niku-Paavola, M. Nummi, A. Kachkin, J. Daussant, and T.M. Enari.
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Lipoxygenase and Peroxidase Activities of Soybeans as Related to the Flavor Profile During Maturation.
J. J. Rackis. D. H. Honig. D J Sessa, and Helen A. Moser.
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Sorption Kinetics of Water Vapor by Yellow Dent Corn. II. Analysis of Kinetic Data for Damaged Corn
. Do Sup Chung, Sun-Won Park. W. J. Hoover. and C. A. Watson.
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Infusion of Grain Sorghum with Lysine, Methionine, and Tryptophan.
J. F. Cavins, C. W. Blessin, and G. E. Inglett.
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