Cereal Chemistry September-October 1974, Volume 51, Number 5

A Note on Scanning Electron Microscopy of Low- and High-Protein Barley Malt.
Y. Pomeranz.
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Pericarp and Endosperm Structure of Sorghum Shown by Scanning Electron Microscopy.
R. C. Hoseney, A. B.Davis, and L. H. Harbers.
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Utilizarion of High-lysine Corn for the Manufacture of Ogi using a New Improved processing System.
E. 0. I. Banigo. J. M. deMan, and C. L. Duitschaever.
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A Comparison of the Properties of Large- and Small-GIranule Starch Isolated from Several lsogenic Lines of Barley.
K. J. Goering and B. DeHaas.
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Changes in Peroxidase Activity and Peroxidase Isozymes of Wheat during Germination.
J. E. Kruger and D. E. LaBerge.
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Rapid Method for Determining the Zein Content of Whole Maize Seed or Isolated Endosperm.
A. Dalby.
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An Electronic Recording Grain Research Laboratory Mixer.
P. W. Voisey and R. H. Kilborn.
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Aspergillus flavus and Aflatoxin in Preharvest Corn from Indiana in 1971 and 1972.
G. W. Rambo, J. Tuite, and R. W. Caldwell.
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High-Resolution Liquid Chromatography of Vitamin E Isomers.
J. F. Cavins and G. E. Inglett.
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A Modified Biuret Reagent for Determination of Protein.
J. S. Noll, D. H. Simmonds, and W. Bushuk.
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Fatty-Acid Esters of Alkoxylated Polyol Glycosides as Emulsifiers in White Layer Cake.
L. T. Kissell, D. K. Mecham, and C. L. Mehltretter.
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Sterol Lipids Isolated from Pea Seeds (Pisum sativum).
T. Miyazawa, S. Ito, and Y. Fujino.
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Breadmaking Characteristics of Wheat Flour Fortified with Various Commercial Soy Protein Products.
G. S. Ranhotra and R. J. Loewe.
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Changes in Amino Acid Composition of Maturing Hiproly Barley.
Y. Pomeranz, D. M. Wesenberg, G. S. Robhins, and J. T. Gilbertson.
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The Effects of Chemical Modification on the Pasting Characteristics of a High-Protein Oat Flour (Hinoat).
D. Paton.
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Implications of the Mechanical Development of Bread Dough by Means of Sheeting Rolls.
R. H. Kilborn and K. H. Tipples.
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Chemical and Physical Studies of Mustard and Rapeseed Coats.
J. R. Vose.
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Interactions of Soy Flour Fractions with Wheat Flour Components in Breadmaking.
M. A. Hyder, R. C. Hoseney, K. F. Finney, and M. D. Shogren and P. Feille.
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Study of Some Factors of Macaroni Brownness.
K. Kobrehel, B. Laignelet, and P. Feillet..
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Studies of the Role of Ascorbic Acid in Chemical Dough Development. I. Reaction of Ascorbic Acid with Flour-Water Suspensions.
D. R. Grant.
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Horsebean as Protein Supplement in Breadmaking. I. Isolation of Horsebean Protein and its Amino Acid Composition.
K. M. Patel and J. A. Johnson.
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Note on Amylograph Viscosities of Wheat Flours and Their Starches during Storage.
D. P. Loney and P. Meredith.
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