Cereal Chemistry September-October 1978, Volume 55, Number 5

Introduction.
Okkyung Kim Chung
VIEW ARTICLE

Wheat Lipid Composition.
W. R. Morrison
VIEW ABSTRACT | VIEW ARTICLE

Rice Lipids.
Y. Fujino
VIEW ABSTRACT | VIEW ARTICLE

Corn Lipids.
E. J. Weber
VIEW ABSTRACT | VIEW ARTICLE

Sorghum and Pearl Millet Lipids.
L. W. Rooney
VIEW ABSTRACT | VIEW ARTICLE

Oat Lipids.
V. L. Youngs
VIEW ABSTRACT | VIEW ARTICLE

Wheat Flour Lipids in Breadmaking.
O. K. Chung, Y. Pomeranz, and K. F. Finney
VIEW ABSTRACT | VIEW ARTICLE

Effect of Addition of Full Fat Sweet Lupine Flour on Rheological Properties of Dough and Baking Quality of Bread.
J. E. Campos and A. A. El-Dash
VIEW ABSTRACT | VIEW ARTICLE

Determination of Egg Content of Noodles-An Evaluation of Results Obtained by Different Procedures.
G. H. Burini, P. Damiani, and P. Avellini
VIEW ABSTRACT | VIEW ARTICLE

Factors Affecting Farinograph and Baking Absorption. I. Quality Characteristics of Flour Streams.
J. Holas and K. H. Tipples
VIEW ABSTRACT | VIEW ARTICLE

Factors Affecting Farinograph and Baking Absorption. II. Relative Influence of Flour Components.
K. H. Tipples, J. O. Meredith, and J. Holas
VIEW ABSTRACT | VIEW ARTICLE

Isolation and Characterization of Starch From Mature Soybeans.
L. A. Wilson, V. A. Birmingham, D. P. Moon, and H. E. Snyder
VIEW ABSTRACT | VIEW ARTICLE

Bacillus Isolates From Refrigerated Doughs, Wheat Flour, and Wheat
R. F. Rogers
VIEW ABSTRACT | VIEW ARTICLE

Interaction and Bioavailability of Iron, Zinc, and Magnesium.
G. S. Ranhotra, R. J. Loewe, and L. V. Puyat
VIEW ABSTRACT | VIEW ARTICLE

Rheological Dough Properties as Affected by Organic Acids and Salt.
A. M. Galal, E. Varriano-Marston, and J. A. Johnson
VIEW ABSTRACT | VIEW ARTICLE

Mathematical Method for Estimating Color of Spaghetti and Mustard Flour
J. K. Daun
VIEW ABSTRACT | VIEW ARTICLE

Effect of Free Flour Lipids on Cake-Baking Potential.
R. D. Spies and A. W. Kirleis
VIEW ABSTRACT | VIEW ARTICLE

Origin of High Methionine Content in Sugary-1 Corn Endosperm.
J. W. Paulis, J. S. Wall, and J. Sanderson
VIEW ABSTRACT | VIEW ARTICLE

High-Fiber Cookies Containing Brewers' Spent Grain.
N. Prentice, L. T. Kissell, R. C. Lindsay, and W. T. Yamazaki
VIEW ABSTRACT | VIEW ARTICLE

Biochemical and Nutritional Significance of Wheat Albumin Inhibitors of α-Amylase
V. Silano
VIEW ABSTRACT | VIEW ARTICLE

Rapid Method to Determine Quality of Wheat With the Mixograph.
B. L. Bruinsma, P. D. Anderson, and G. L. Rubenthaler
VIEW ABSTRACT | VIEW ARTICLE

Effect of Bran and High-Protein Concentrate From Oats on Dough Properties and Bread Quality.
B. L. D'Appolonia and V. L. Youngs
VIEW ABSTRACT | VIEW ARTICLE

Scanning Electron Microscopy Study of Spaghetti Processing.
R. R. Matsuo, J. E. Dexter, and B. L. Dronzek
VIEW ABSTRACT | VIEW ARTICLE

a-Amylase I From Malted Barley-Physical Properties and Action Pattern on Amylose.
A. W. MacGregor
VIEW ABSTRACT | VIEW ARTICLE

Nutritive Value of Buffalo Gourd Seed Protein
M . Tu., W . D . Eustace. and C . W . Deyoe
VIEW ABSTRACT | VIEW ARTICLE

Exploring Buffalo Gourd Seeds With Scanning Electron Microscopy
M . Tu., C . W . Deyoe. and W . D . Eustace
VIEW ABSTRACT | VIEW ARTICLE

Measurement of Grain Dustiness
C . R . Martin and F . S Lai
VIEW ABSTRACT | VIEW ARTICLE

Note on Separation and Partial Purification of Wheat Proteases by Affinity Chromatography
K . R . Preston
VIEW ABSTRACT | VIEW ARTICLE

Get ALL the Latest Updates. Follow AACCI!

Linked In    Facebook    Twitter