Cereal Chemistry January-February 1979, Volume 56, Number 1

Density Fractionation of Wheat Flours in Nonaqueous Solvents. I. Effect of Flour Moisture Level on Distribution of Solids, Protein, and Ash Among Fractions.
R. L. Clements
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Density Fractionation of Wheat Flours in Nonaqueous Solvents. II. Behavior of Fractions in Water.
R. L. Clements
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Functionality in White Layer Cake of Lipids from Untreated and Chlorinated Patent Flours. I. Effects of Free Lipids.
L. T. Kissell, J. R. Donelson, and R. L. Clements
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Effect of Water Content on Changes in Semolina Proteins During Dough-Mixing.
J. E. Dexter and R. R. Matsuo
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Distribution and Electrophoretic Properties of Alcohol-Soluble Proteins in Normal and High-Lysine Sorghums.
J. W. Paulis and J. S. Wall
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Carbohydrates of Legume Flours Compared with Wheat Flour. II. Starch.
0. Naivikul and B. L. D'Appolonia
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Humidity Effects on Textural Characteristics of Sugar-Snap Cookies.
M. E. Zabik, S. G. Fierke, and D. K. Bristol
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Gastric Disappearance of Dietary Fiber by Adolescent Boys.
S. Gramstorff Fetzer, C. Kies, and H. M. Fox
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A Practical Measurement of Water Hydration Capacity of Protein Materials.
J. R. Quinn and D. Paton
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Note on Microbiological and Aflatoxin Analyses of Cereal Grains from the Tarai Plain of Southern Nepal.
T. B. Karki, R. J. Bothast, and R. D. Stubblefield
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Communication to the Editor: Rapid Nephelometric Determination of Alpha-Amylase Activity in Sprouted Wheat Kernels.
K. Prasad, C. A. Watson, and J. B. Carney, Jr.
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