Cereal Chemistry March-April 1980, Volume 57, Number 2

Soybean Quality Changes During Model Storage Studies.
K. Saio, I. Nikkuni, Y. Ando, M. Otsuru, Y. Terauchi, and M. Kito
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Incidence and Level of Aflatoxin in Preharvest Corn in South Georgia in 1978.
W. W. McMillian, D. M. Wilson, N. W. Widstrom, and R. C. Gueldner
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Ascorbic Acid as an Oxidant in Wheat Flour Dough. I. Conversion to Dehydroascorbic Acid.
M. Elkassabany, R. C. Hoseney, and P. A. Seib
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Ascorbic Acid as an Oxidant in Wheat Flour Dough. II. Rheological Effects.
M. Elkassabany and R. C. Hoseney
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Chlorine Treatment of Cake Flours. IV. Effects of Storing and Heating Nondefatted and Defatted Flours.
A. C. Johnson and R. C. Hoseney
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Chlorine Treatment of Cake Flours. V. Oxidation of Starch.
A. C. Johnson, R. C. Hoseney, and K. Ghiasi
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Fractioning Barley Proteins by Computer Factor Analysis.
H. Martens
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Defatted and Reconstituted Wheat Flours. V. Bread-Making Response to Shortening of Flour Differentially Defatted by Varying Solvent and Temperature.
O. K. Chung, Y. Pomeranz, K. F. Finney, M. D. Shogren, and D. Carville
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Defatted and Reconstituted Wheat Flours. VI. Response to Shortening Addition and Lipid Removal in Flours That Vary in Bread-Making Quality.
O. K. Chung, Y. Pomeranz, M. D. Shogren, K. F. Finney, and B. G. Howard
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Comparison of Experimentally Milled Durum Wheat Semolina to Semolina Produced by Some Canadian Commercial Mills.
R. R. Matsuo and J. E. Dexter
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Amino Acid and Mineral Profile of Air-Classified Navy Bean Flour Fractions.
K. M. Patel, C. L. Bedford, and C. W. Youngs
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Measuring High Moisture Content of Cereal Grains by Pulsed Nuclear Magnetic Resonance.
B. S. Miller, M. S. Lee, J. W. Hughes, and Y. Pomeranz
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A Simple Colorimetric Method for Zein Determination in Corn and Its Potential in Screening for Protein Quality.
A. Esen
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Methods of Separation of the Major Histological Components of Rice and Characterization of Their Proteins by Amino Acid Analysis.
J. H. Bradbury, J. G. Collins, and N. A. Pyliotis
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Effects of Loaf Volume, Moisture Content, and Protein Quality on the Softness and Staling Rate of Bread.
M. Maleki, R. C. Hoseney, and P. J. Mattern
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Effect of Surfactants and Baking Procedure on Total Water-Solubles and Soluble Starch in Bread Crumb.
M. M. Morad and B. L. D 'Appolonia
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Changes in Wheat Flour Pentosans as a Result of Dough Mixing and Oxidation.
Y. F. Yeh, R. C. Hoseney, and D. R. Lineback
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Note on Volumetric Reduction of Short Grain Rice During Drying.
J. F. Steffe and R. P. Singh
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Note on Mineral Content and Location in Pearl Millet.
E. Varriano-Marston and R. C. Hoseney
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Note on a Modified Method for the Quantitative Determination of Starch.
S. E. Fleming and R. D. Reichert
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