Cereal Chemistry March-April 1978, Volume 55, Number 2

Glucosamine Analysis of Fungus-Infected Wheat as a Method to Determine the Effect of Antifungal Compounds in Grain Preservation.
B. Nandi
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An Investigation of the a-Amylase From Self-Liquefying Barley Starch
B. W. Deffaas, D. W. Chapman, and K. J. Goering
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Molecular Species of Triglyceride in Rice Bran.
T. Miyazawa, H. Taza~'a, and Y. Fujino
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Durum Wheat α-Amylases: Isolation and Purification.
J. R. Warchalewski and R. Tkachuk
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Modified Soybean Protein With High Water-Holding Capacity.
S. Ochiai- Yanagi, H. Miyauchi, K. Saio, and T. Watanabe
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Phase Equilibria and Structures in the Aqueous System of Wheat Lipids.
T. Carlson, K. Larsson, and Y. Miezis
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Chemistry and Ultrastructure of a Major Aleurone Protein of Rapeseed Meal
T. A. Gill and M A. Tung
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A Sensitive Automated Method for the Determination of α-Amylase in Wheat Flour
B. Marchylo and J. E. Kruger
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A Method for Measuring Strength and Extensibility of Bread Crumb
L. K. Dahle and E. P. Montgomery
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Effect of Alkaline Processing of Corn on Its Amino Acids
J. Sanderson, J. S. Wall, G. L. Donaldson, and J. F. Cavins
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Implications of Moisture Loss in Grains Incurred During Sample Preparation
P. C. Williams and J. T. Sigurdson
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Acid-Soluble Proteins of Wheat Flours. I. Effect of Delipidation on Protein Extraction
K. H. Chung and Y. Pomeranz
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Protein α-Amylase Inhibitors From Wheat Flour
W. Pace, R. Parlamenti. A. Ur Rab, V. Silano, and L. Vittozzi
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Note on Water-Binding Effect of Two Dough Conditioners.
H. Daoust, M.-A. Chabot,and R. Wasik
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Note on a Method for Testing Gluten Strength
R. R. Matsuo
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