Cereal Chemistry January-February 1972, Volume 49, Number 1

Determining the Structure of the Barley Kernel by Scanning Electron Microscopy.
Y. Pomeranz and I. B. Sachs.
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Scanning Electron Microscopy of the Endosperm of Malted Barley.
Y. Pomeranz.
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Scanning Electron Microscopy of the Oat Kernel.
Y. Pomeranz and I. B. Sachs.
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Scanning Electron Microscopy of the Buckwheat Kernel.
Y. Pomeranz and I. B. Sachs.
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Effect of Quantitative Variation in Nonspecific Nitrogen Supplementation of Corn, Wheat, Rice, and Milk Diets for Adult Men.
Constance Kies, Hazel Metz Fox, and ShirleyChii-ShyaChen.
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Factors Affecting Mechanical Dough Development. I. Effect of Mixing Intensity and Work Input.
R. H. Kilborn and K. H. Tipples.
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Factors Affecting Mechanical Dough Development. II. Implications of Mixing at a Constant Rate of Energy Input.
R. H. Kilborn and K. H. Tipples.
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Effect of Processing Conditions on Protein Extraction and Composition and on Some Other Physicochemical Characteristics of Parboiled Rice.
J. S. Dimopoulos and H. G. Muller.
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Solubilizing Effect of Mercuric Chloride on the "Gel" Protein of Wheat Flour.
D. K. Mecham, E. W. Cole, and H. Ng.
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Gradient Ultracentrifugation in the Characterization of the Acetic Acid-Insoluble Proteins of Wheat Flour.
E. W. Cole, H. Ng, and D. K. Mecham.
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Immunochemical Characterization of Specific Albumins of Bread Wheat.
S. E. Piazzi, G. Riparbelli, Sandra Sordi, P. Cantagalli, F. Pocchiari and V. Silano.
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Effect of Processing and Storage Conditions on Lipid Composition of Soy Products.
J. A. Maga and J. A. Johnson.
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The Sugars of Flour and their Involvement in the San Francisco Sour Dough French Bread Process.
R. M. Saunders, H. Ng, and L. Kline.
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Lipoxygenase Inactivation in Wheat Protein Concentrate by Heat-Moisture Treatments.
Joan M. Wallace and E. L. Wheeler.
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In Vitro Determination of Protein Digestibility in Wheat Millfeeds for Monogastric Animals.
R. M. Saunders and G. 0. Kohler.
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The Relation Between the Thiol and Disulfide Contents of Dough and its Rheological Properties.
A. H. Bloksma.
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The Relatlve Nutritive Value, Amino Acid Content, and Djgestibiljty of the Proteins of Wheat Mill Fractions.
Samzr Miladi, D. M. Hegsted, R. M. Saunders, and G. 0. Kohler.
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Erratum (Vol. 48, p. 512, J. E. Krueger)
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