Effect of Wetting Temperature on Glutamic Acid Decarboxylase Activity in Wheat Embryos.
H. Kott.
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High-Protein Bread from Wheat Flour Fortified with Full-Fat Soy Flour.
C. C. Tsen and W. J. Hoover.
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Baking Quality of Triticale Flours.
C. C. Tsen, W. J. Hoover and E. P. Farrell.
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Comparison of Pentosans Extracted from Conventional and Continuous Bread.
B. L. D'Appolonia.
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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.
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Measuring Damaged Starch by Polarimetric Method.
B. Y. Chiang, G. D. Miller, and J. A. Johnson.
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Factors Affecting Mechanical Dough Development. III. Mechanical Efficiency of Laboratory Dough Mixers.
R. H. Kilborn and K. H. Tipples.
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Factors Affecting Mechanical Dough Development.IV. Effect of Cysteine.
R. H. Kilborn and K. H. Tipples.
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Effects of Prior Salt Treatment on Gluten Dispersibility.
R. L. Clements.
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Chemical Methods for Available Lysine.
J. W. Finley and Mendel Friedman.
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Studies of Glutenin. I. Comparison of Preparative Methods.
R. A. Orth and W. Bushuk.
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Comparison of Conformations of 7s and 11s Soybean Globulins by Optical Rotary Dispersion and Circular Dichroism Studies.
I. Koshiyama and D. Fukushima.
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Changes in the Levels of Proteolytic Enzymes from Hard Red Spring Wheat during Growth and Maturation.
J. E. Kruger.
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