Cereal Chemistry September-October 1977, Volume 54, Number 5

Sterol Lipids in Rice Bran.
N. Kuroda, M. Ohnishi, and Y. Fujino
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Rapid Method for the Determination of Diastatic Activity of Cereal Flours Using the Ottawa Starch Viscometer.
D. Paton and P. W. Voisey
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Effect of Roll Temperature on Flour Yield with the Brabender Quadrumat Experimental Mills.
H. C. Jeffers and G. L. Rubenthaler
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Note on Experimental Milling Evaluation of Durum Wheat.
W. C. Shuey, J. W. Dick, and R. D. Maneval
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Note on the Phytin-Containing Particles Isolated from Rice Scutellum.
M. Ogawa, K. Tanaka, and Z. Kasai
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Effects of Nitrogen Fertilization on Lysine, Threonine, and Methionine of Hulled and Hull-Less Barley Cultivars.
Y. Pomeranz, G. S. Robbins, J. T. Gilbertson, and G. D. Booth
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Use of the Chopin Alveographe as a Rheological Tool. I. Dough Deformation Measurements.
B. Launay, J. Buré, and J. Praden
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Agronomic and Baking Performance of Semi-Dwarf Triticales.
K. Lorenz and J. Welsh
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Studies on Pan-Cake Baking. III. Effects of pH, Mixing Time, and Moisture Level on the Quality of Pan-Cake from Reconstituted Flour.
M. Seguchi and J. Matsuki
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Use of Salts of 6-Acyl Esters of L-Ascorbic and D-Isoascorbic Acids in Breadmaking.
R. C. Hoseney, P. A. Seib, and C. W. Deyoe
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Wheat Gliadin Homology Revealed through N-Terminal Amino Acid Sequence Analysis.
J. A. Bietz. F. R. Huebner, J. E. Sanderson, and J. S. Wall
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High-Fiber Bread Containing Brewer's Spent Grain.
N. Prentice and B. L. D'Appolonia
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Characterization of Starches from Various Tubers and Their Use in Bread-Baking.
C. F. Ciacco and B. L. D'Appolonia
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Ultrastructural Changes in Wheat-Flour Proteins during Fixation and Embedding.
N. Crozet
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Nutrient Composition of Selected Wheat Products.
R. H. Matthews and M. Y. Workman
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Breadmaking Properties of Four Concentrated Plant Proteins.
S. E. Fleming and F. W. Sosulski
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Functional Characteristics of an Intermediate Amylose Starch from Smooth-Seeded Field Peas Compared with Corn and Wheat Starches.
J. R. Vose
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Use of the Chopin Alveographe as a Rheological Tool. II. Dough Properties in Biaxial Extension.
B. Launay and J. Buré
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Soy-Fortified Wheat-Flour Blends. IV. Storage Stability with Several Surfactant Additives.
M. M. Bean, M. M. Hanamoto, K. D.
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Errata

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