Cereal Chemistry May-June 1979, Volume 56, Number 3

Human Gastrointestinal Action on Wheat, Corn, and Soy Hull Bran-Preliminary Findings
F. R. Dintzis, L. M. Legg, W. L. Deatherage, F. L. Baker, G. E. Inglett, R. A. Jacob, S. J. Reck, J. M. Munoz, L. M. Klevay, H. H. Sandstead, and W. C. Shuey
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Treating Corn With Aqua Ammonia: Effect on Meal Constituents.
J. E. McGhee, E. B. Bagley, and R. J. Bothast
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Processing Conditions to Inhibit Lysinoalanine Formation in Alkaline-Treated Proteins
J. W. Finley and G. 0. Kohler
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Effect of Various Levels of Dietary Hemicellulose on Zinc Nutritional Status of Men
C. Kies, H. M. Fox, and D. Beshgetoor
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Rapid Proximate Method for Determining Moisture Content of Single Kernels of Corn
C. A. Watson, W. T. Greenaway, G. Davis, and R. J. McGinty
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A Simple Spread Test to Measure the Rheological Properties of Fermenting Dough
R. C. Hoseney, K. S. Hsu, and R. C. Junge
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Flour Containing Protein and Fiber Made from Wet-Mill Corn Germ, With Potential Food Use.
H. C. Nielsen, J. S. Wall, and G. E. lnglett
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Preparation and Use of an Enzyme Electrode for Specific Analysis of L-Lysine in Cereal Grains
D. Skogberg and T. Richardson
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Determination of a Surfactant (Sodium 6-0-Palmitoyl-L-Ascorbate) in Bread by High Performance Liquid Chromatography.
D. J. Mauro, D. L. Wetzel, P. A. Seib, and R. C. Hoseney
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Bioavailability of Iron in High-Cellulose Bread
G. S. Ranhotra, C. Lee, and J. A. Gelroth
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Comparison of Gluten Properties of Four Wheat Varieties
R. C. Butaki and B. Dronzek
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Effect of Protein Content and Wheat Variety on Relative Viscosity, Solubility, and Electrophoretic Properties of Gluten Proteins.
R. C. Butaki and B. Dronzek
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Effect of Nitrogen Fertilizer Treatments on the Amino Acid Composition of Neepawa Wheat.
S. Dubetz and E. E. Gardiner
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Screening Wheat for Protein and Hardness by Near Infrared Reflectance Spectroscopy.
P. C. Williams
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A Rapid, Objective Method to Measure the Degree of Milling of Rice.
B. S. Miller, M. S. Lee, Y. Pomeranz, and R. Rousser
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Village-Scale Mechanical Dehulling of Cowpeas.
R. D. Reichert, E. F. Lorer, and C. G. Youngs
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Physicochemical Properties of Rice in Relation to Rice Bread.
K. D. Nishita and M. M. Bean
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Effect of Starch on Pasta Dough Rheology and Spaghetti Cooking Quality.
J. E. Dexter and R. R. Matsuo
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Acid-Soluble Proteins of Wheat Flours. II. Binding to Hydrophobic Gels.
K. H. Chung and Y. Pomeranz
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A Scanning Electron Microscopy Study of Japanese Noodles.
J. E. Dexter, R. R. Matsuo, and B. L. Dronzek
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Note on the Determination of a-Amylase with the Perkin Elmer Model 191 Grain Amylase Analyzer.
J. E. Kruger, P. M. Ranurn, and A. W. MacGregor
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Note on a Method for Measuring Breakage Susceptibility of Shelled Corn During Handling.
B. S. Miller, J. W. Hughes, R. Rousser, and Y. Potneranz
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