Cereal Chemistry May-June 1980, Volume 57, Number 3

Analysis of Soy Protein Disc Gel Electropherograms.
R. L. Anderson
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Mixograph Studies. III. Reaction of Fumaric Acid with Gluten Proteins During Dough Mixing.
J. S. Sidhu, P. Nordin, and R. C. Hoseney
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Mixograph Studies. IV. The Mechanism by Which Lipoxygenase Increases Mixing Tolerance.
R. C. Hoseney, H. Rao, J. Faubion, and J. S. Sidhu
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Milling and Baking Properties of Dried Brewer's Spent Grains.
J. W. Finley and M. M. Hanamoto
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Effect of Potassium Bromate, Potassium Iodate, and L-Ascorbic Acid on the Consistency of Heated Dough.
K. Tanaka, S. Endo, and S. Nagao
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Dynamic Viscoelastic Properties of Wheat Flour Dough: Dependence on Mixing Time.
L. Bohlin and T. L.-G. Carlson
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Evaluation of the Nutrient Composition of Wheat. I. Lipid Constituents.
K. R. Davis, N. Litteneker, D. Le Tourneau, R. F. Cain, L. J. Peters, and J. McGinnis
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Rheological Changes in Cracker Sponges During Fermentation.
A. Pizzinatto and R. C. Hoseney
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Environmental and Cultivar Effects on Oat Phytic Acid Concentration.
G. A. Miller, V. L. Youngs, and E. S. Oplinger
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Effect of Available Soil Phosphorus and Environment on the Phytic Acid Concentration in Oats.
G. A. Miller, V. L. Youngs, and E. S. Oplinger
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Strength Requirements of Doughs Destined for Repeated Sheeting Compared with Those of Normal Doughs.
H. J. Moss
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Enzymic Analysis of Beta-D-Glucans in Cereal Grains.
N. Prentice, S. Babler, and S. Faber
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Fortification of Pasta with Pea Flour and Air-Classified Pea Protein Concentrate.
M. A. Nielsen, A. K. Sumner, and L. L. Whalley
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Aflatoxin: Distribution in Contaminated Corn Plants.
0. L. Shotwell, M. L. Goulden, C. W. Hesseltine, J. W. Dickens, and W. F. Kwolek
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A Gas Chromatographic Method for the Determination of Acetic and Lactic Acid in Rye Sour.
J. Kratochvil and J. Holas
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Gasograph: Design, Construction, and Reproducibility of a Sensitive 12-Channel Gas Recording Instrument.
G. L. Rubenthaler, P. L. Finney, D. E. Demaray, and K. F. Finney
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Some Factors Affecting the First Break Grinding of Canadian Wheat.
F. H. Hsieh, D. G. Martin, H. C. Black, and K. H. Tipples
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Replacement of Milk Protein with Protein from Cowpea and Field Pea Flours in Baking Powder Biscuits.
K. H. Mc Watters
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Fermentative Reduction of Phytate in Rye, White, and Whole Wheat Breads.
B. F. Harland and J. Harland
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Note on a Simple Method to Produce a High Extraction Faba Bean Cotyledon Flour.
M. M. Morad and P. L. Finney
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Note on the Antioxidant Effect of Ascorbic Acid on Flour Free Fatty Acids.
D. R. Grant and V. K. Sood
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