Cereal Chemistry November-December 1981, Volume 58, Number 6

Effect of Surface Tension in the Gas-Dough Interface on the Rheological Behavior of Dough.
A. H. Bloksma
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Review of Factors Influencing the Dielectric Properties of Cereal Grains.
S. 0. Nelson
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Quantitative Comparison Between Carborundum Stones and Resinoid Disks in Dehulling Cereal Grains.
B. D. Oomah, R. D. Reichert, and C. G. Youngs
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Structural Characterization of Legume Starches. I. Studies on Amylose, Amylopectin, and Beta-Limit Dextrins.
C. G. Biliaderis, D. R. Grant, and J. R. Vose
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Structural Characterization of Legume Starches. II. Studies on Acid-Treated Starches.
C. G. Biliaderis, D. R. Grant, and J. R. Vose
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Sponge-and-Dough Bread. I. Reduction of Fermentation Time and Bromate Requirement by the Incorporation of Salt in the Sponge.
R. H. Kilborn, S. Nomura, and K. R. Preston
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Gelatinization of Wheat Starch as Modified by Xantham Gum, Guar Gum, and Cellulose Gum.
D. D. Christianson, J. E. Hodge, D. Osborne, and R. W. Detroy
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Sorption of Water, Sodium Sulfate, and Water-Soluble Alcohols by Starch Granules in Aqueous Suspension.
J. N. BeMiller and G. W. Pratt
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Grits from Grain Sorghum Dry Milled on Roller Mills.
A. A. Abdelrahman and E. P. Farrell
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Dietary Fiber Content in Cereals in Norway.
W. Frølich and N.-G. Asp
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Development of Cake Structure: Influence of Ingredients on the Measurement of Cohesive Force During Baking.
D. Paton, G. M. Larocque, and J. Holme
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Heavy Metal Content of Groats and Hulls of Oats Grown on Soils Treated with Sewage Sludges.
A. W. Kirleis, L. E. Sommers, and D. W. Nelson
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Fractionation of Alcohol-Soluble Reduced Corn Glutelins on Phosphocellulose and Partial Characterization of Two Proline-Rich Fractions.
A. Esen, J. A. Bietz, J. W. Paulis, and J. S. Wall
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Interpretation of Do-Corder Curves. Identification of Flour Components Influencing Curve Characteristics.
S. Endo, S. Nagao, and K. Tanaka
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Disulfide Structures of Zein Proteins from Corn Endosperm.
J. W. Paulis
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Effects of Varying Baking Temperature and Time on the Quality and Nutritive Value of Balady Bread.
S. K. El-Samahy and C. C. Tsen
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Author Index, Volume 58

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Subject Index, Volume 58

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Contents Index, Volume 58

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