Cereal Chemistry January-February 1975, Volume 52, Number 1

Effect of Parboiling of Rice on the Rate of Lipid Hydrolysis and Deterioration of Rice Bran.
A. B. Shaheen, A. A. El-Dash, and A. E. El-Shirbeeny.
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Molecular lnteraction in Alkali Denatured Soybean Proteins.
K. Ishino and S. Okamoto.
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Binding of Ca(II) by the 11S Fraction of Soybean Proteins.
A. G. Appurao and M. S. Narasinga Rao.
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Fractionation and Recovery of Cottonseed Whey Constituents by Ultrafiltration and Reverse Osmosis.
J. T. Lawhon, S. H. C. Lin, C. M. Cater, and K. F. Mattil.
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Water-Soluble Pentosans of Wheat Flour. I. Viscosity Properties and Molecular Weights Estimated by Gel Filtration.
S. K. Patil, C. C. Tsen, and D. R. Lineback.
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Water-Soluble Pentosans of Wheat Flour. II. Characterization of Pentosans and Glycoproteins from Wheat Flour and Dough Mixed under Various Conditions.
S. K. Patil, C. C. Tsen, and D. R. Lineback.
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Physical and Chemical Properties of Oligosaccharides.
J. A. Johnson and R. Srisuthep.
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Grain Preservatives: Effect on Aflatoxin and Ochratoxin Production.
E. E. Vandegraft, C. W. Hesseltine, and O. L. Shotwell.
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Biological Threshold Levels of Soybean Trypsin Inhibitors by Rat Bioassay.
J. J. Rackis, J. E. McGhee, and A. N. Booth.
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Preparation of Protein Concentrates from Wheat Shorts and Wheat Millrun by a Wet Alkaline Process.
R. M. Saunders, M. A. Connor. R.H. Edwards,and G. O. Kohler.
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Influence of Ergot on Spring Wheat Milling and Baking Quality.
W. C. Shuey, L. D. Sibbitt, and B. L. D'Appolonia.
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Amino Acids in Sound and Ergot-Infected Cereals and Grasses.
Y. Pomeranz, G. S. Robbins, and L. W. Briggle.
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A Note on the Correlation between Lysine and Tryptophan Content in Maize Kernel Endosperms.
H. O. Gevers.
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Communication to the Editor.
R. Jambunathan, E. T. Mertz, and J. D. Axtel.
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A Note on the Flocculation Mechanism of the Zeieny Sedimentation Test.
H. G. Muller and J. E. Bernardin.
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