Cereal Chemistry November-December 1979, Volume 56, Number 6

Physical and Physicochemical Properties of Starbonnet Variety Rice Fractionated by Rough Rice Kernel Thickness
J. I. Wadsworth, J. Matthews, and J. J. Spadaro
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Studies of Glutenin. XIII. Gel Filtration, Isoelectric Focusing, and Amino Acid Composition Studies
K. Khan and W. Bushuk
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Studies of Glutenin. XIV. Gel Filtration and Sodium Dodecyl Sulfate Electrophoresis of Glutenin Solubilized in Sodium Stearate.
Z. Hamauzu, K. Khan, and W. Bushuk
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Laboratory Abrasive Decorticating Mill for Small Grains
A. D. Shepherd
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Bread Wheat Granular Mill Streams With Potential for Pasta Production. II. Effect of Crop Year, Wheat Classes, and Eggs on Processing Spaghetti
J. L. A. Fernandes, W. C. Shuey, and R. D. Maneval
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Isolation of a Trypsin Inhibitor from Navy Beans by Affinity Chromatography
J. C. Gomes, U. Koch, and J. R. Brunner
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Effect of Drying Method on Grain Corn Quality.
R. B. Brown, G. N. Fulford, T. B. Daynard, A. G. Meiering, and L. Otten
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Effects of Protein Supplements on Carbonyl Compounds and Flavor in Bread.
F. Sosulski and R. M. Mahmoud
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High Fiber Sugar-Snap Cookies Containing Cellulose and Coated Cellulose Products.
C. G. Gorczyca and M. E. Zabik
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Evolution of a-Amylase Components During Initial Stages of Barley Germination With and Without Prior Steeping.
A. W. MacGregor and J. Daussant
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A Staining Procedure to Determine the Extent of Bran Removal in Pearled Sorghum.
J. F. Scheuring and L. W. Rooney
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Preparation and Properties of Soy-Fortified Cereal Weaning Foods.
M. Cheryan, T. D. McCune, A. I. Nelson, and L. K. Ferrier
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Bioavailability of Zinc in Cookies Fortified with Soy and Zinc.
G. S. Ranhotra, C. Lee, and J. A. Gelroth
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Starch Granules of Developing Wheat Kernels.
D. W. Baruch, P. Meredith, L. D. Jenkins, and L. D. Simmons
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Enzymatic Activities in Proso Millets.
J. Skovron and K. Lorenz
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Influence of Wheat Classes, Flour Extractions, and Baking Methods on Egyptian Balady Bread.
E. I. Mousa, R. H. Ibrahim, W. C. Shuey, and R. D. ManevaI
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Regression Analysis of Thiamin and Color Changes in Enriched Cookies Using Factorial Design.
P. M. Keagy, M. A. Connor, and T. F. Schatzki
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Effects of Legume Fortifiers on the Quality of Udon Noodles.
H. C. Jeffers, G. Noguchi, and G. L. Rubenthaler
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Stability of Vitamin B6 During Bread Making and Storage of Bread and Flour.
A. D. Perera, J. E. Leklem, and L. T. Miller
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Note on a Semiautomated Colorimetric Determination of Iron in Cereals.
R. J. Loewe and P. Ranum
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Note on the Sodium Dodecyl Sulfate Test of Breadmaking Quality: Comparison with Pelshenke and Zeleny Tests.
D. W. E. Axford, E. E. McDermott, and D. G. Redman
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Note on the Effect of Bran Lipids on Cookie Quality.
W. T. Yamazaki, J. R. Donelson, and R. L. Clements
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Communication to the Editor: Oil Content of Risgi 1508 Barley.
R. S. Bhatty and B. G. Rossnagel
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Erratum

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Author Index, Volume 56

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Subject Index, Volume 56

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Contents Index, Volume 56

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