Cereal Chemistry July-August 1978, Volume 55, Number 4

Mycotoxins in Foodstuffs. XI. Fate of Aflatoxin BI During Preparation and Baking of Whole-Meal Wheat Bread.
J. Reiss
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Baking Studies With Cassava and Yam. II. Rheological and Baking Studies of Tuber-Wheat Flour Blends.
C. F. Ciacco and B. L. D'Appolonia
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Standardized Mixing and Fermentation Procedure for Experimental Baking Test.
A. A. El-Dash
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Effects of Certain Sugars and Sugar Alcohols on the Swelling of Cornstarch Granules.
H. L. Savage and E. M. Osman
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Zearalenone: Distribution in Wet-Milling Fractions From Contaminated Corn.
G. A. Bennett, E. E. Vandegraft, 0. L. Shotwell, S. A. Watson, and B. J. Bocan
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Lactic and Volatile (C2-C5) Organic Acids of San Francisco Sourdough French Bread.
A. M. Galal, J. A. Johnson, and E. Varriano-Marston
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Nature of the Residual Protein Associated With Starch Fractions From Air-Classified Field Peas.
R. D. Reichert and C. G. Youngs
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High-Pressure Liquid Chromatographic Method for Evaluating Free Lysine-Fortified Wheat-Flour Products.
J. J. Warthesen and P. L. Kramer
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Corn Flour: Reduction of Particle Size.
S. M. Badi, R. C. Hoseney, and W. D. Eustace
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Corn Flour: Use in Cookies.
S. M. Badi and R. C. Hoseney
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Isolation and Characterization of the Physicochemical Properties of the Starch of Jackfruit Seeds (Artocarpus heterophyllus)
F. 0. Bobbio, A. A. El-Dash, P. A. Bobbio, and L. R. Rodrigues
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Nutritional Aspects of Fermented Foods From Chickpea, Horsebean, and Soybean.
C. Kao and R. J. Robinson
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Aflatoxin in Corn: A Note on Ineffectiveness of Several Fumigants as Inactivating Agents.
0. L. Brekke and A. C. Stringfellow
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Note on Construction of Efficient and Safe Crucible Trays and Tongs for Muffle Furnaces.
R. Rousser and K. F. Finney
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Note on Performance of Low-Cholesterol Egg Substitutes in Layer Cakes.
M. E. Zabik and P. Lang
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Note on the Presence of Debranching Enzymes in Immature Wheat Kernels.
J. E. Kruger and B. Marchylo
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Note on Modification of the Kunitz Soybean Trypsin Inhibitor During Seed Germination.
R. C. Freed and D .S. Ryan
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Communication to the Editor: Free Surface Energy in the Elasticity of Wheat Flour Dough.
T. Carlson and L. Rohlin
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Communication to the Editor: Composition of a By-Product of Wild Rice Processing.
L. L. Navickis and R. A. Anderson
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Errata

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