Cereal Chemistry May-June 1974, Volume 51, Number 3

Composition and Utilifation of Milled Barley Products. IV. Mineral Components.
D. J. Liu, G. S. Robbins, and Y. Pomeranz.
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The Protein Fractions in Chemically Induced High-Protein Wheat Seed.
V. D. Strbat, G. S. Ayers, and S. K. Ries.
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Effect of Dietary Phytic Acid on the Availability of Iron and Phosphorus.
G. S. Ranhotra, R. J. Loewe, and L. V. Puyat.
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Nitrate Reductase of Wheat-Its Relation to Nitrogen Fertilization.
H. H. Hernandez, D. E. Wahh, and A. Bauer.
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Calorimetric Studies on Swelling of Rice. I. Swelling of Rice Grain and Rice Powder.
T. Kanemitsu and K. Miyagawa.
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Changes in Peroxidase Activity and Peroxidasc Isozyme Patterns of Wheat during Kernel Growth and Maturation.
J. E. Kruger and D. E. LaBerge.
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Use of thc Alveograph for Quality Evaluation of Hard Iced Spring Wheat
S. Khattak, B. L. D'Appoloriia, and O. J. Banasik.
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Determining the degree of Starch Gelatinization
R. M. Shetty, D. R. Lineback, and P. A. Seib.
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Determination of Trypsin Inhibitol- Activity of Soy Products: A Collaborative Analysis, of an Improved Procedure
M. L. Kakade, J. J. Rackis, J. E. McGhee, and G. Puski.
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Antifungal Activity ol Volatile Fatty Acids on Grains, II. Effect of Aqueous Dilutions
D. C. Herting, E. E. Drury, and S. R. Ames.
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Litnerized Starches. Gel Filtration and Enzymatic Studies of Insoluble Rcsidues from Prolonged Acid Treatment of Potato Starch
J. P. Robin, C. Mercier, R. Charbonniere, and A. Guilbot.
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Flavors Derived from Linoleic and Linolenic Acid Hydroperoxides
J. E. Kalbrener, K. Warner, and A. C. Eldridge.
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Dried Japanese Noodles. I. Properties of laboratory-Prepared Noodle Doughs from Sound and Damaged Wheat Flours.
M. M. Bean, P. M. Keagy, J. G. Fullington, F. T. Jones, and D. K. Mecham.
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Dried Japanese Noodles. II. Effect of Amylase, Protease, Salts, and pH on Noodle Doughs.
M. M. Bean, C. C. Nimmo, J. G. Fullington, P. M. Keagy, D. K. Mecham.
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Erratum (Vol. 51, pp. 180-188, J. W. Dick et al.)
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