Cereal Chemistry July-August 1981, Volume 58, Number 4

Preparation and Properties of Spray-Dried Pea Protein Concentrate-Cheese Whey Blends.
P. R. Patel, C. G. Youngs, and D. R. Grant
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Mechanical Dough Development-Pilot Scale Studies.
P. K. Skeggs and K. Kingswood
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Decomposition of Phospholipids in Soybeans During Storage.
Y. Nakayama, K. Saio, and M. Kito
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Extraction of Proteins from Wheat Bran: Application of Carbohydrases.
N. Waszczynskyj, C. S. Rao, and R. S. F. Da Silva
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Quantitative Isolation and Estimation of Cell Wall Material from Dehulled Pea (Pisum sativum) Flours and Concentrates.
R. D. Reichert
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Modified Procedure for Use of the Perkin-Elmer Model 191 Grain Amylase Analyzer in Determining Low Levels of a-Amylase in Wheats and Flours.
J. E. Kruger and K. H. Tipples
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Maize Endosperm Proteins Compared by Sodium Dodecyl Sulfate Gel Electrophoresis and Isoelectric Focusing.
C. M. Wilson, P. R. Shewry, and B. J. Miflin
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Isolation and Characterization of Starch from Breadfruit.
P. J. Loos, L. F. Hood, and H. D. Graham
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Physicochemical Studies of Kuzu Starch.
A. Suzuki, S. Hizukuri, and Y. Takeda
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Thermal Inactivation of Trypsin Inhibitors in Aqueous Extracts of Soybeans. Studies on Substances That Accelerate Inactivation
G. Ellenrieder, S. Blanco, and A. Bondoni
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Comparison of Controlled-Release Ammonia Solutions and Aqueous Ammonia for Preserving High-Moisture Maize.
J. E. Van Cauwenberge, R. J. Bothast, and D. C. Young
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Heat Sink References Oven.
R. H. Kilborn and K. H. Tipples
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Preharvest Sprouting in Hard Winter Wheats: Assessment of Methods to Detect Genotypic and Nitrogen Effects and Interactions.
G. M. Bhatt, G. M. Paulsen, K. Kulp, and E. G. Heyne
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NOTE: How a Typical Sorghum Peels.
A. D. Shepherd
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NOTE: Use of an Electrical Conductance Moisture Meter to Study Tempering Rates in Grain Sorghum.
A. A. Abdelrahman and E. P. Farrell
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Effects of Moisture and Temperature on Microbiological and Sensory Properties of Wheat Flour and Corn Meal During Storage.
R. J. Bothast, R. A. Anderson, K. Warner, and W. F. Kwolek
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Extraction of Unreduced Glutenin from Wheat Flour with Sodium Dodecyl Sulfate.
G. Danno
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Relation of Cultivar and Flour Particle Size Distribution to Cake Volume.
V. K. Chaudhary, W. T. Yamazaki, and W. A. Gould
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Effects of Neutral Salts upon Wheat Gluten Protein Properties. I. Relationship Between the Hydmphobic Properties of Gluten Proteins and Their Extractability and Turbidity in Neutral Salts.
K. R. Preston
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New Aspects of Subunit Structure of Soybean Glycinin.
R. B. Iyengar and P. Ravestein
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Chemical Composition of Starbonnet Variety Rice Fractionated by Rough-Rice Kernel Thickness.
J. Matthews, J. I. Wadsworth, and J. J. Spadaro
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Differential Settling Test for Evaluation of Liquid Cyclone Classification Performance.
R. J. Hron, Sr.
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Effect of Surfactants on Air Incorporation in Dough and the Crumb Grain of Bread.
R. C. Junge, R. C. Hoseney, and E. Varriano-Marston
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Protein-Rich Residue from Corn Alcohol Distillation: Fractionation and Characterization.
Y. V. Wu, K. R. Sexson, and J. S. Wall
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Proximate Composition, Phytic Acid, and Total Phosphorus of Selected Breakfast Cereals.
K. R. Davis
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Triticale Lipids: Composition and Bread-Making Characteristics of Triticale Flours.
H. J. Zeringue, Jr., B. Singh, and R. 0. Feuge
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Alpha-Amylase in Field-Sprouted Wheats: Its Distribution and Effect on Japanese-Type Sponge Cake and Related Physical and Chemical Tests.
K. F. Finney, 0. Natsuaki, L. C. Bolte, P. R. Mathewson, and Y. Pomeranz
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COMMUNICATION TO THE EDITOR: Isolation and Determination of Amino Acid Sequence of Avenothionin, a New Purothionin Analogue from Oat.
F. Békés, and R. Lasztity
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Erratum

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