Cereal Chemistry July-August 1974, Volume 51, Number 4

Chemical, Physical, and Nutritional Properties of High-Protein Flours and Residual Kernel from thc Overmilling of Uncoated Milled Rice. I. Milling Procedure and Protein, Fat, Ash, Amylose, and Starch Content.
B. M. Kennedy, M. Schelstraete, and A. R. Del Rosario.
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Chemical, Physical, and Nutritional Properties of High-Protein Flours and Residual Kernel from the Overmilling of Uncoated Milled Rice. II. Amino Acid Composition and Biological Evaluation of the Protein.
B. M. Kennedy, and M. Schelstraete.
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Modulation of o-Diphenolase and Monophenolase Enzymes during Wheat Grain Development.
S. R. Taneja, Y. P. Abrol, and R. C. Sachar.
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Physical and Chemical Changes in Spun Soy Protein Fibers during Storage.
J. P. C. Chiang and M. Sternberg.
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Fat Content in Corn Grits: Effects of Grinding. Extraction Solvents, and Analytical Methods.
J. E. McGhee, L. T. Black, and 0. L. Brekke.
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Titratahlc Acidity in Water-Saturatcd n-Butyl Alcohol and Petroleum Ether Extracts of Some Stored Wheat Products.
D. K. Mecham and A. P. Mossman.
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Aflatoxin Detection in Corn: A Simple Screening Test.
L. M. Seitz and H. E. Mohr.
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Aflatoxin Distribution in Contaminated Corn
0. L. Shotwell. M. L. Goulden, and C. W. Hesseltine.
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'The GRL-1000 Laboratory Dough Mixer.
R. H. Kilborn and K. H. Tipples.
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Wheat a-Amylases. II. Physical Characterization.
R. Tkachuk and J. E. Kruger.
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Effect of Wheat Processing on thc Tryptophan Content of the Resulting Product.
L. Hussein, M. Abbassy, A. Arafah, and S. R. Morcos.
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The Mineral Composition of Triticales and Triticale Milling Fractions by X-Ray Fluorescence and Atomic Absorption
K. Lorenz, F. W. Reuter, and C. Sizer.
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Erratum (Vol. 51, pp. 376-382, M. L. Kakade et al)
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