Cereal Chemistry July-August 1980, Volume 57, Number 4

Aging of Soybean Globulins: Effect on Their Solubility in Buffer at pH 7.6.
A. N. Nash and W. J. Wolf
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A Physical Method for the Segregation of Aflatoxin-Contaminated Corn.
W. E. Huff
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Effect of Baking Procedure and Surfactants on the Pasting Properties of Bread Crumb.
M. M. Morad and B. L. D'Appolonia
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Comparison of Methods to Determine Starch Gelatinization in Bakery Foods.
E. Varriano-Marston, V. Ke, G. Huang, and J. Ponte, Jr.
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A Laboratory Method for Saltine Crackers.
A. Pizzinatto and R. C. Hoseney
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A Method of Flour Quality Assessment for Japanese Noodles.
M. Oda, Y. Yasuda, S. Okazaki, Y. Yamauchi, and Y. Yokoyama
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Aflatoxin Contamination of Preharvest Corn: Role of Aspergillus flavus Inoculum and Insect Damage.
E. B. Lillehoj, W. F. Kwolek, E. S. Horner, N. W. Widstrom, L. M. Josephson, A. 0. Franz, and E. A. Catalano
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Shortenings Encapsulated with Oilseed Proteins.
G. W. Baker, L. A. Johnson, E. W. Lusas, and L. W. Rooney
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Chlorinated and Heat-Treated Flours: Studies of the Dynamics of Starch Gelatinization by Small-Angle Light Scattering.
Z. H. Bhuiyan and J. M. V. Blanshard
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Germinated and Ungerminated Faba Bean in Conventional U.S. Breads Made With and Without Sugar and in Egyptian Balady Breads.
P. L. Finney, M. M. Morad, and J. D. Hubbard
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Lipid Content and Fatty Acid Composition of Free and Bound Lipids in Pearl Millets.
C. C. Lai and E. Varriano-Marston
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Changes in Pearl Millet Meal During Storage.
C. C. Lai and E. Varriano- Marston
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An Alternative Method for the Isolation and Analysis of Cell Wall Material from Cereals.
R. R. Selvendran and M. S. Du Pont
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Distribution of Vitamin A in Fortified Flours and Effect of Processing, Simulated Shipping, and Storage.
D. B. Parrish, W. D. Eustace, J. G. Ponte, Jr., and L. Herod
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Note on the Effect of Reducing Agent on Zein Preparation.
C. Y. Tsai
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Note on the Effects of Protease from Saccharomyces carlsbergensis on Dough Strength.
F. C. Woods, B. L. Bruinsma, and J. E. Kinsella
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Note on the Use of Sodium Hydroxide to Distinguish Red Wheats from White Common, Club, and Durum Cultivars.
W. M. Lamkin and B. S. Miller
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