Cereal Chemistry July-August 1975, Volume 52, Number 4

Variations in the Fatty Acid Composition of Stored Wheat Protein Concentrates Prepared by Wet and Dry Milling.
A. A. Betschart, R. M. Saunders, T. R. Mon, and G. O. Kohler.
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An Automated Fluorometric Assay for Proteolytic Activity in Wheat.
K. R. Preston.
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Heat-Moisture Effects on Wheat Flour. I. Physical-Chemical Changes of Flour Proteins Resulting from Thermal Processing.
L. P. Hansen, P. H. Johnston, and R. E. Ferrel.
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The Sugars of Triticale Bran.
R. M. Saunders, A. A. Betschart, and K. Lorenz.
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Protein Content and Amino Acid Composition of Maturing Buckwheat (Fagopyrum esculenturn Moench).
Y. Pomeranz, H. G. Marshall, G. S. Robbins, and J. T. Gilhertson.
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Malting of New Wheat Cultivars.
Y. Pomeranz, N. N. Standridge. G. S. Robbins, and E. D. Goplin.
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Effect of Some Nonstarch Components in Corn and Barley Starch Granules on the Viscosity of Heated Starch-Water Suspensions.
K. J. Goering, L. L. Jackson, and B. W. DeHaas.
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Automated Method for Measuring Added Sucrose in Sweetened Cereal Products with Immobilized Invertase.
J. W. Finley and A. C. Olson.
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Effect of Gamma Irradiation of Wheat on Breadmaking Properties.
S. R. Rao, R. C. Hoseney, K. F. Finney, and M. D. Shogren.
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Single-Kernel Analysis of Glutenin: Use in Wheat Genetics and Breeding.
J. A. Bietz, K. W. Shepherd, and J. S. Wall.
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Changes in Lipid Binding and Distribution during Dough Mixing.
O. K. Chung and C. C. Tsen.
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Changes in Lipid Binding and Protein Extractability during Dough Mixing in Presence of Surfactants.
O. K. Chung and C. C. Tsen.
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Application of Near Infrared Reflectance Spectroscopy to Analysis of Cereal Grains and Oilseeds.
Philip C. Williams.
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Protein Synthesis in Triticale and Its Durum Wheat and Rye Parents.
J. E. Dexter and B. L. Dronzek.
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Note on the Amino Acid Composition of Protein Fractions from a Developing Triticale and Its Rye and Durum Wheat Parents.
J. E. Dexter and B. L. Dronzek.
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