Cereal Chemistry May-June 1982, Volume 59, Number 3

Lipids of the Major Histological Components of Rice Studied by I3c Nuclear Magnetic Resonance Spectroscopy
J. H. Bradbury and J. G. Collins
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Characterization and Gelling Capacity of Water-Soluble Pentosans Isolated from Different Mill Streams
C. F. Ciacco and B. L. D'Appolonia
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Determination of Starch Gelatinization by X-Ray Diffractometry.
J. Owusu-Ansah, F. R. Van De Voort, and D. W. Stanley
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A Dough Sheeting and Molding Property Indicator
R. H. Kilborn and K. R. Preston
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Prevention of Rancidity in Experimental Rat Diets for Long-Term Feeding
K. Warner, G. N. Bookwalter, J. J. Rackis, D. H. Honig, E. Hockridge, and W. F. Kwolek
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An Improved Method for Standardizing Polyacrylamide Gel Electrophoresis of Wheat Gliadin Proteins
G. L. Lookhart, B. L. Jones, S. B. Hall, and K. F. Finney
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Identification of Wheat Cultivars by Gliadin Electrophoresis: Electrophoregrams of the 88 Wheat Cultivars Most Commonly Grown in the United States in 1979
B. L. Jones, G. L. Lookhart, S. B. Hall, and K. F. Finney
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Thermal Behavior of Cereals Studied by Heat Flow Calorimetry
A. Raemy and J. Löliger
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Gel Filtration and Electrophoresis of Soluble Rice Proteins Extracted from Long, Medium, and Short Grain Varieties.
T. Iwasaki, N. Shibuya, T. Suzuki, and S. Chikubu
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Effects of Dough Mixing and Rheologically Active Compounds on Relative Viscosity of Wheat Proteins.
G. Danno and R. C. Hoseney
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Influence of Drying Temperature and Farina Blending on Spaghetti Quality.
A. R. Wyland and B. L. D'Appolonia
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Effect of Sodium Chloride and Sodium Dodecyl Sulfate on Mixograph Properties.
G. Danno and R. C. Hoseney
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Effect of Moisture, Temperature, and Storage Time on Subsequent Storability of Shelled Corn.
R. A. Perez, J. Tuite, and K. Baker
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Starch Degradation in Endosperms of Barley and Wheat Kernels During Initial Stages of Germination.
A. W. MacGregor and R. R. Matsuo
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Phytic Acid. III. Two Barriers to the Loss of Phytate During Breadmaking.
U. Tangkongchitr, P. A. Seib, and R. C. Hoseney
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Statistical Evaluation of Tests for Assessing Spaghetti-Making Quality of Durum Wheat.
R. R. Matsuo, J. E. Dexter, F. G. Kosmolak, and D. Leisle
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NOTE: Use of Unheated and Heat-Treated Navy Bean Hulls as a Source of Dietary Fiber in Spice-Flavored Layer Cakes.
C. DeFouw, M. E. Zabik, M. A. Uebersax, J. M. Aguilera, and E. Lusas
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NOTE: Purification of Beta-Glucanase for Beta-D-Glucan Assays.
N. Prentice
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NOTE: Comparison of Ion-Exchange and Iron Precipitation Methods for Analysis of Phytate.
R. Ellis and E. R. Morris
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NOTE: Modified Adhesion Test for Measuring Stickiness of Sorghum Porridges.
G. B. Cagampang, J. E. Griffith, and A. W. Kirleis
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Erratum

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