Cereal Chemistry July-August 1983, Volume 60, Number 4

Sorghum Phenolic Acids, Their High Performance Liquid Chromatography Separation and Their Relation to Fungal Resistance.
D. H. Hahn, J. M. Faubion, and L. W. Rooney
VIEW ABSTRACT | VIEW ARTICLE

In Vitro Inhibition of Digestive Enzymes by Indigestible Polysaccharides.
K. Zkeda and T. Kusano
VIEW ABSTRACT | VIEW ARTICLE

Cooking Characteristics of Sorghum and Corn for Tortilla Preparation by Several Cooking Methods.
S. Bedolla, M. G. de Palacios, L. W. Rooney, K. C. Diehl, and M. N. Khan
VIEW ABSTRACT | VIEW ARTICLE

Lodging Effects on Yield and Quality of Soft White Wheat.
F. V. Pumphrey and G. L. Rubenthaler
VIEW ABSTRACT | VIEW ARTICLE

Wheat and Composite Flour Chapaties: Effects of Soy Flour and Sucrose-Ester Emulsifiers.
S. E. Ebeler and C. E. Walker
VIEW ABSTRACT | VIEW ARTICLE

Physical and Biochemical Properties of Wheat Protein Fractions Obtained by Ultracentrifugation.
B. L. Jones, K. F. Finney, and G. L. Lookhart
VIEW ABSTRACT | VIEW ARTICLE

Purification and Characterization of Three Trypsin Inhibitors from Beans, Phaseolus vulgaris, 'Kintoki.'
I. Tsukamoto, M. Miyoshi, and Y. Hamaguchi
VIEW ABSTRACT | VIEW ARTICLE

Rice Stickiness. I. Determination of Rice Stickiness with an Instron Tester.
A. P. Mossman, D. A. Fellers, and H. Suzuki
VIEW ABSTRACT | VIEW ARTICLE

Rice Stickiness. II. Application of an Instron Method to Make Varietal Comparisons and to Study Modification of Milled Rice by Hot-Air Treatment.
D. A. Fellers, A. P, Mossman, and H. Suzuki
VIEW ABSTRACT | VIEW ARTICLE

Evaluation of Distillers' Dried Grain Flour as a Bread Ingredient.
C. C. Tsen, J. L. Weber, and W. Eyestone
VIEW ABSTRACT | VIEW ARTICLE

Bread Staling Studies. I. Effect of Surfactants on Moisture Migration from Crumb to Crust and Firmness Values of Bread Crumb.
W. Pisesookbunterng and B. L. D'Appolonia
VIEW ABSTRACT | VIEW ARTICLE

Bread Staling Studies. II. The Role of Refreshening.
W. Pisesookbunterng, B. L. D'Appolonia, and K. Kulp
VIEW ABSTRACT | VIEW ARTICLE

Aggregation of A-Gliadin: Gel Permeation Chromatography.
E. W. Cole, J. V. Torres, and D. D. Kasarda
VIEW ABSTRACT | VIEW ARTICLE

Separation of Barley Malt Alpha-Amylase by Chromatofocusing.
B. A. Marchylo and A. W. MacGregor
VIEW ABSTRACT | VIEW ARTICLE

A Modified Screening Test for Rapid Estimation of Gluten Strength in Early-Generation Durum Wheat Breeding Lines.
J. W. Dick and J. S. Quick
VIEW ABSTRACT | VIEW ARTICLE

Physicochemical Changes in Cornstarch as a Function of Extrusion Variables.
J. Owusu-Ansah, F. R. van de Voort, and D. W. Stanley
VIEW ABSTRACT | VIEW ARTICLE

NOTE: Sodium in Commercially Produced Frozen Pizzas.
G. S. Ranhotra, J. L. Vetter, J. A. Gelroth, and F. A. Novak
VIEW ABSTRACT | VIEW ARTICLE

NOTE: Barley Starch. VII. New Barley Starches with Fragmented Granules.
B. W. DeHaas and K. J. Goering
VIEW ABSTRACT | VIEW ARTICLE

COMMUNICATION TO THE EDITOR: A Simple and Inexpensive Visual Method for Distinguishing Between High-Lysine and Normal-Lysine Barley Kernels.
H. Ahokas
VIEW ARTICLE

COMMUNICATION TO THE EDITOR.
Claude Willemot and John D. Jones
VIEW ARTICLE

Get ALL the Latest Updates. Follow AACCI!

Linked In    Facebook    Twitter