Cereal Chemistry July-August 1979, Volume 56, Number 4

Maturation Time and Some Seed Composition Characters Affecting Nutritive Value in Soybean Varieties.
D. Krivoruchco, H. Kaba, M. E. Sambucetti, and J. C. Sanahuja
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Defatted and Reconstituted Wheat Flours. IV. Effects of Flour Lipids on Protein Extractability From Flours That Vary in Bread-Making Quality.
O. K. Chung, Y. Pomeranz, E. C. Hwang, and E. Dikeman
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Molecular-Weight Distribution of Soybean Globulin Peptides Produced by Peptic Hydrolysis.
D. S. T. Hsieh, C. Lin, E. R. Lung, N. Catsimpoolas, and C. K. Rha
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Nonlinear Creep and Creep Recovery of Wheat-Flour Doughs.
G. E. Hibberd and N. S. Parker
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Quantitative Determination of Sodium Stearoyl-2-Lactylate in Soy-Fortified Wheat-Flour Blends.
E. L. Wheeler
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Chemical and Physical Properties of 13s Globulin, the Major Protein in Sesame Seeds.
N. Nishimura, K. Okubo, and K. Shibasaki
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a-Amylase Inhibitors from Wheat Kernels as Factors in Resistance to Postharvest Insects.
M. A. Yetter, R. M. Saunders, and H. P. Boles
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Effect of Chlorine Bleaching and Baking Temperature on Methyl Phoxim and Malathion Residues in Cakes.
L. K. Alnaji, A. M. Kadoum, and J. G. Ponte, Jr.
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Bioenergetic Cost of Altering the Amino Acid Composition of Cereal Grains.
R. K. Mitra, C. R. Bhatia, and R. Rabson
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Ferrous Sulfate Iron Absorption from Diets Containing Wheat Flour and Shorts by Anemic Rats.
J. Miller
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Basic Studies on Cooking Potatoes. II. Effect of Potato Extract on the Interrelation of Gelatinization-Retrogradation of Potato Starch.
A. Suzuki and S. Hizukuri
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Protein and Fiber Enrichment of Cookie Flour with Brewer's Spent Grain.
L. T. Kissell and N. Prentice
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Characteristics of Phytase and Its Relationship to Acid Phosphatase and Certain Minerals in Triticale.
B. Singh and H. G. Sedeh
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Seed Proteins in Genome Analysis, Cultivar Identification, and Documentation of Cereal Genetic Resources: A Review.
V. G. Konarev, I. P. Gavrilyuk, N. K. Gubareva, and T. I. Peneva
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Steroid Metabolism, Transit Time, and Cecal Bacteria in Rats Fed Corn or Wheat Bran.
W. Y. Lee, M. R. Bennink, and W. L. Chenoweth
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Effect of Sewage Sludge Applications on Phosphorus and Metal Concentrations in Fractions of Corn and Wheat Kernels.
T. D. Hinesley, V. Sudarski-Hack, D. E. Alexander, E. L. Ziegler, and G. L. Barrett
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Bleaching Effect of Acid on Pearl Millet.
R. D. Reichert and C. G. Youngs
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The pH-Sensitive Pigments in Pearl Millet.
R. D. Reichert
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Pentosans in Pearl Millet.
A. V. Bailey, G. Sumrell, and G. W. Burton
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Modification of Wheat P-Amylase by Proteolytic Enzymes.
J. E. Kruger
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Degradation of Starch Polymers by Microwave Energy
A. Rasheed Khan, J. A. Johnson, and R. J. Robinson
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Model Studies of Cake Baking. I. Continuous Observations of Starch Gelatinization and Protein Coagulation during Baking.
M. Mizukoshi, T. Kawada, and N. Matsui
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Grain Sorghum Condensed Tannins. I. Isolation, Estimation, and Selective Adsorption by Starch.
A. B. Davis and R. C. Hoseney
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Grain Sorghum Condensed Tannins. II. Preharvest Changes.
A. B. Davis and R. C. Hoseney
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Separation of the 13s Globulin in Sesame Seeds into Two Groups of Acidic and Basic Subunits, and Their Physicochemical Properties.
K. Okubo, N. Nishimura, and K. Shibasaki
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Sorption and Desorption Kinetics of Carbon Tetrachloride Vapor on Wheat Kernels.
C. C. Chang and B. G. Kyle
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Cake-Baking Dynamics: Relation of Flour-Chlorination Rate to Batter Expansion and Layer Volume.
L. T. Kisselll and W. T. Yamazaki
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Zein Subunit Homology Revealed Through Amino-Terminal Sequence Analysis.
J. A. Bietz, J. W. Paulis, and J. S. Wall
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Chlorine Treatment of Cake Flours. I. Effect of Lipids.
A. C. Johnson, R. C. Hoseney, and E. Varriano-Marston
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Chlorine Treatment of Cake Flour. II. Effect of Certain Ingredients in the Cake Formula.
A. C. Johnson and R. C. Hoseney
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Bovine Plasma as a Replacement for Egg in Cakes.
E. F. Havel, and R. C. Hoseney
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Aflatoxin in White Corn Under Loan. V. Aflatoxin Prediction from Weight Percent of Bright Greenish-Yellow Fluorescent Particles.
W. F. Kwolek and O. L. Shotwell
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Apparatus for Monitoring Cake Structure Development During Baking.
P. W. Voisey, D. Paton, and E. Larmond
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Characteristics of Sunflower Seed and Meal
P. J. Wan, G. W. Baker, S. P. Clark, and S. W. Matlock
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Composition of Water-Soluble Hemicelluloses in Rice Bran from Four Growing Areas
R. R. Mod, E. J. Conkerton, R. L. Ory, and F. L. Normand
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Amino Acids in Sorghum Hydrolysates
M. E. Briley, L. F. Tribble, and W. L. Starnes
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An Evaluation of the Rapid Amylograph Method
B. A. Marchylo, and F. G. Kosmolak
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Enzymatic Procedure for Determination of Starch in Cereal Products.
M. C. Baur and R. J. Alexander
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Microstructure of Cowpea Variety Adua Ayera
S. Sefa-Dedeh and D. W. Stanler
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Parching Studies on Wild Rice
R. A. Anderson, C. Vojnovich, L. L. Navickis, and E. B. Bagley
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Quality Characteristics of Processed Wild Rice
R. A. Anderson, L. L. Navickis, K. A. Warner, C. Vojnovich, and E. B. Bagley
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The Relationship of Microstructure of Cowpeas to Water Absorption and Dehulling Properties.
S. Sefa-Dedeh and D. W. Stanley
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Note on an Improved Method of Extracting and Quantitating Coumestrol from Soybeans
G. L. Lookhart
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