Cereal Chemistry May-June 1984, Volume 61, Number 3

Rapid Analysis of Changes in the Molecular Weight Distribution of Buffer-soluble Proteins During Germination of Wheat.
J. E. Kruger
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Factors Involved in the Stability of Frozen Dough. I. The Influence of Yeast Reducing Compounds on Frozen-Dough Stability.
M. J. Wolt and B. L. D'Appolonia
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Factors Involved in the Stability of Frozen Dough. II. The Effects of Yeast Type, Flour Type, and Dough Additives on Frozen-Dough Stability.
M. J. Wolt and B. L. D'Appolonia
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Structure of Amylopectins Isolated from Large and Small Starch Granules of Normal and Waxy Barley.
A. W. MacGregor and J. E. Morgan
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Alpha-Amylase Activity in Wheat Kernels Matured and Germinated Under Different Temperature Conditions.
L. V. Reddy, T. M. Ching, and R. J. Metzger
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Basis for Hardness in Pearl Millet, Grain Sorghum, and Corn.
A. A. Abdelrahman and R. C. Hoseney
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Effect on Buckwheat Protein Quality of Seed Germination and Changes in Trypsin Inhibitor Content.
K. Ikeda, K. Arioka, S. Fujii, T. Kusano, and M. Oku
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Growth-Depressing Effects of 5-n-Pentadecylresorcinol: A Model for Cereal Alkylresorcinols.
K. Sedlet, M. Mathias, and K. Lorenz
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Oil-binding Capacity of Prime Starch from Chlorinated Wheat Flour.
M. Seguchi
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Comparison of Oil-binding Ability of Different Chlorinated Starches.
M. Seguchi
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Oil-binding Ability of Heat-treated Wheat Starch.
M. Seguchi
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Dry-roasted Air-classified Edible Bean Protein Flour Use in Cake Doughnuts.
P. S. Spink, M. IF. Zabik, and M. A. Uebersax
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NOTE: Applicability of the Rapid Gel Test for Indicating the Texture of Commercial Parboiled Rice.
P. Pillaiyar
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Instructions to Authors

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