Cereal Chemistry September-October 1984, Volume 61, Number 5

Determination of Ergosterol Using Thin-Layer Chromatography and Ultraviolet Spectroscopy.
M. Naervbanij, P. A. Seib, R. Burroughs, L. M. Seitz, and D. S. Chung
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Fractionation and Characterization of Protein-Rich Material from Sorghum Alcohol Distillation.
Y. V. Wu and K. R. Sexson
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Isolation of Lipoxygenase Isoenzymes from Flour of Durum Wheat Endosperm.
C. C. Hsieh and C. E. McDonald
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Packaging Effects on Riboflavin Content of Pasta Products in Retail Markets.
E. M. Furuya and J. J. Warthesen
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Use of Algae Dunaliella as a Protein Supplement in Bread.
K. F. Finney, Y. Pomeranz, and B. L. Bruinsma
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Modification of Wheat Flour Dough Characteristics by Cycloheptaamylose.
H. 0. Kim and R. D. Hill
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Utilization of Dried Distillers Grain from Sorghum in Baked Food Systems.
M. M. Morad, C. A. Doherty, and L. W. Rooney
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Amylase Activity and Sprout Damage in Sorghum (Sorghum bicolor L. Moench).
D. S. Murty, V. Subramanian, S. Suryaprakash, H. D. Patil and L. R. House
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Bread-Making Test for 10 Grams of Flour.
M. D. Shogren and K. F. Finney
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Protein-Rich Residue from Wheat Alcohol Distillation: Fractionation and Characterization.
Y. V. Wu, K. R. Sexson, and A. A. Lagoda
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Isolation of a Fermentation Stimulant from Yeast-Protein Concentrate.
C. S. Lai, A. B. Davis, and R. C. Hoseney
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Physical Characteristics of Wheat Starch Granule Gelatinization in the Presence of Cycloheptaamylose.
H. 0. Kim and R. D. Hill
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Soy Enrichment of Chapaties Made from Wheat and Nonwheat Flours.
M. J. Lindell and C. E. Walker
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Uniquely Textured Products Obtained by Coextrusion of Corn Gluten Meal and Soy Flour.
P. E. Neumann, B. K. Jasberg, and J. S. Wall
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Continuous Bioconversion of Starch to Ethanol by Calcium-Alginate Immobilized Enzymes and Yeasts.
J. E. McGhee, M. E. Carr, and G. St. Julian
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Separation of Wheat Gliadins by Preparative Reversed-Phase High-Performance Liquid Chromatography.
F. R. Huebner and J. A. Bietz
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Effects of Fermentation Time, Inherent Flour Strength, and Salt Level on Extensigraph Properties of Full-Formula Remix-to-Peak Processed Doughs.
V. Casutt, K. R. Preston, and R. H. Kilborn
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Indian Durum Wheats. I. Effect of Conditioning Treatments on the Milling Quality and Composition of Semolina.
D. K. Kathuria and J. S. Sidhu
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Indian Durum Wheats. II. Effect of Conditioning Treatments on the Quality of Spaghettis.
D. K. Kathuria and J. S. Sidhu
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A Theoretical Approach to the Tempering of Grains.
K. H. Hsu
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