Cereal Chemistry March-April 1976, Volume 53, Number 2

An Autoradiographic Demonstration of the Penetration of Water into Wheat during Tempering.
N. L. Srenvert and K. Kingswood.
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Mycotoxins in Foodstuffs. VII. Inactivation of Patulin in Whole Wheat Bread by Sulfhydryl Compounds.
J. Reiss.
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Note on a Light Microscope Technique to Preview Specimen Mountings for Scanning Electron Microscopy.
S.H.C. Lin, B.J. Bax, A. Yang, and C.V. Morr.
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a-Amylase from Immature Hard Red Spring Wheat. I. Purification and Some Chemical and Physical Properties.
B. Marchylo, J.E. Kruger, and G. N. Irvine.
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Barley Starch. VI. A Self-Liquefying Waxy Barley Starch.
K. J. Goering and R. F. Eslick.
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Properties of Wheat Gliadins Separated by Gel Filtration.
K. R. Preston and W. Woodbury.
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Chemical Studies on Rice Bran Lipase.
B. S. Shastry and M. R. Raghavendra Rao.
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Changes in the Polyphenol Oxidases of Wheat during Kernel Growth and Maturation.
J. E. Kruger.
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Erratum (Vol. 52, p. 853, Y. Pomeranz, R. A. Stermer, and E. Dikeman)
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Evaluation of Two Infrared Instruments for Determining Protein Content of Hard Red Winter Wheat.
C. A. Watson, D. Carville. E. Dikeman, G. Daigger, and G. D. Booth.
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Lysine and Tryptophan Increases during Germination of Cereal Grains.
A. Dalby and C. Y. Tsai.
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Incidence of Aflatoxin in Corn and a Field Method for Aflatoxin Analysis.
W. H. Hunt, R. C. Semper, and E. B. Liebe.
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Performance of Triticale Flours in Tests for Soft Wheat Quality.
L. T. Kissell and K. Lorenz.
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Effect of Nitrogen Fertilizer on Nitrogen Fractions of Wheat and Flour.
K.- Y. Wu and C. E. McDonald.
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Some Chemical and Physical Properties of the Mercuric Chloride-Solubilized Gel Protein from Different Wheat Varieties.
E. W. Cole, H. Ng, and D.K. Mecham.
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Fractionation and Quantitative Differences of Glutenin from Wheat Varieties Varying in Baking Quality.
F. R. Huebner and J. S. Wall.
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A Kinetic Comparison of Srreptomyces Glucose lsomerase in Free Solution and Adsorbed on DEAE-Cellulose.
N. E. Lloyd and K. Khaleeluddin.
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In Vitro Digestibility of Hydroxypropyl Distarch Phosphate and Unmodified Tapioca Starch.
L. F. Hood and V. G. Arneson.
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Supplemental Value of Liquid Cyclone Processed Cottonseed Flour on the Proteins of Soybean Products and Cereals.
C. E. Castro, S. P. Yang, and M. L. Harden.
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