Cereal Chemistry September-October 1979, Volume 56, Number 5

Extraction and Characterization of Rice Proteins.
V. W. Padhye and D. K. Salunkhe
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Changes in Spaghetti Protein Solubility During Cooking.
J. E. Dexter and R. R. Matsuo
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High Performance Liquid Chromatographic Analysis of Fatty Acid Derivatives from Grain and Feed Extracts.
T. N. Tweeten and D. L. Wetzel
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Studies of Rice Proteins by Crossed Immunoelectrophoresis, Gel Electrophoresis, and Isoelectric Focusing.
A. I. Shadi and R. Djurtoft
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The Effect of Oxidation and Intermediate Proof on Work Requirements for Optimum Short-Process Bread.
R. H. Kilborn and K. H. Tipples
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Rolled High-Lysine Barley in Breakfast Cereal, Cookies, and Bread.
N. Prentice, W. C. Burger, and B. L. D'Appolonia
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Phase Equilibria in the Aqueous System of Wheat Gluten Lipids and in the Aqueous Salt System of Wheat Lipids.
T. L-G. Carlson, K. Larsson, Y. Miezis, and S. Poovarodom
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Frozen Dough. I. Factors Affecting Stability of Yeasted Doughs.
K. H. Hsu, R. C. Hoseney, and P. A. Seib
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Frozen Dough. II. Effects of Freezing and Storing Conditions on the Stability of Yeasted Doughs.
K. H. Hsu, R. C. Hoseney, and P. A. Seib
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Variation in Starch Granule Size Distribution and Amylose Content During Wheat Endosperm Development.
C. M. Duffus and S. M. Murdoch
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Isolation of Large and Small Granules of Barley Starch and a Study of Factors Influencing the Adsorption of Barley Malt a-Amylase by These Granules.
A. W. MacGregor
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Particle Size and Particle Size Distribution of Wheat Samples Prepared with Different Grinders.
A. B. Ward, J. A. Shellenberger, and D. L. Wetzel
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Determination of Neutral Detergent Fiber, Hemicellulose, Cellulose, and Lignin in Breads.
R. Mongeau and R. Brassard
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Neutral Sugars of Hemicellulose Fractions of Pith from Stalks of Selected Plants.
R. W. Jones, L. H. Krull, C. W. Blessin, and G. E. Inglett
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Chlorine Treatment of Cake Flours. III. Fractionation and Reconstitution Techniques for C12-Treated and Untreated Flours.
A. C. Johnson and R. C. Hoseney
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Endosperm Structure of Barley Isogenic Lines.
D. B. Bechtel and Y. Pomeranz
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Processing Factors Affecting Air Classification of Defatted Cottonseed Flour for Production of Edible Protein Products.
D. W. Freeman, R. S. Kadan, G. M. Ziegler, Jr., and J. J. Spadaro
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Comparison of Oat and Wheat Carbohydrates. I. Sugars.
L. A. MacArthur and B. L. D'Appolonia
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Comparison of Oat and Wheat Carbohydrates. II. Starch.
L. A. MacArthur and B. L. D'Appolonia
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Effect of Scanning Electron Microscopy Preparation Methods on the Ultrastructure of White Bread.
J. F. Chabot, L. F. Hood, and M. Liboff
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Low-Lactose Bread.
M. D. Shogren, Y. Pomeranz, and K. F. Finney
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Amino Acid Composition of Total Protein and Electrophoretic Behavior of Protein Fractions of Barley.
A. M. El-Negoumy, C. W. Newman, and B. R. Moss
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Extraction of Proteins from Steamed Soybean Meal with Water and Aqueous 2-Mercaptoethanol.
A. M. Nash, W. F. Kwolek, and W. J. Wolf
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Molecular Weight Distributions of Legume Starches by Gel Chromatography.
C. G. Biliaderis, D. R. Grant, and J. R. Vose
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Bread-Making Quality of Air-Classified Hard Red Spring Wheat Manipulated Flour Blends.
J. W. Dick, W. C. Shuey, and 0. J. Banasik
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Characterization of Soluble Starch from Bread Crumb.
K. Ghiasi, R. C. Hoseney, and D. R. Lineback
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Communication to the Editor: Composition of Surface Wax from Sorghum Grain.
G. Bianchi, P. Avato, and G. Mariani
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Note on Trypsin Inhibitor Activity in the Acetate Extract of Cereal Samples.
C.- R. Chang and C. C. Tsen
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Note on Coumestrol in Soybeans and Fractions at Various Germination Times.
G. L. Lookhart, P. L. Finney, and K. F. Finney
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Note on Mill for Pulverizing Single Kernels of Cereals for Isoelectric Focusing.
J. W. Paulis and J. S. Wall
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