Cereal Chemistry January-February 1973, Volume 50, Number 1

Effect of Wetting Temperature on Glutamic Acid Decarboxylase Activity in Wheat Embryos.
H. Kott.
VIEW ABSTRACT | VIEW ARTICLE

High-Protein Bread from Wheat Flour Fortified with Full-Fat Soy Flour.
C. C. Tsen and W. J. Hoover.
VIEW ABSTRACT | VIEW ARTICLE

Baking Quality of Triticale Flours.
C. C. Tsen, W. J. Hoover and E. P. Farrell.
VIEW ABSTRACT | VIEW ARTICLE

Comparison of Pentosans Extracted from Conventional and Continuous Bread.
B. L. D'Appolonia.
VIEW ABSTRACT | VIEW ARTICLE

Milling Evaluation of Hard Red Spring Wheats. V. Relation of Wheat Protein, Wheat Ash, Bran Pentose, Flour Pentose, and Starch on Bran to Milling Results.
W. C. Shuey and K. A. Gilles.
VIEW ABSTRACT | VIEW ARTICLE

Measuring Damaged Starch by Polarimetric Method.
B. Y. Chiang, G. D. Miller, and J. A. Johnson.
VIEW ABSTRACT | VIEW ARTICLE

Factors Affecting Mechanical Dough Development. III. Mechanical Efficiency of Laboratory Dough Mixers.
R. H. Kilborn and K. H. Tipples.
VIEW ABSTRACT | VIEW ARTICLE

Factors Affecting Mechanical Dough Development.IV. Effect of Cysteine.
R. H. Kilborn and K. H. Tipples.
VIEW ABSTRACT | VIEW ARTICLE

Effects of Prior Salt Treatment on Gluten Dispersibility.
R. L. Clements.
VIEW ABSTRACT | VIEW ARTICLE

Chemical Methods for Available Lysine.
J. W. Finley and Mendel Friedman.
VIEW ABSTRACT | VIEW ARTICLE

Studies of Glutenin. I. Comparison of Preparative Methods.
R. A. Orth and W. Bushuk.
VIEW ABSTRACT | VIEW ARTICLE

Comparison of Conformations of 7s and 11s Soybean Globulins by Optical Rotary Dispersion and Circular Dichroism Studies.
I. Koshiyama and D. Fukushima.
VIEW ABSTRACT | VIEW ARTICLE

Changes in the Levels of Proteolytic Enzymes from Hard Red Spring Wheat during Growth and Maturation.
J. E. Kruger.
VIEW ABSTRACT | VIEW ARTICLE

Get ALL the Latest Updates. Follow AACCI!

Linked In    Facebook    Twitter