Cereal Chemistry January-February 1984, Volume 61, Number 1

Microwave Utilization in the Rapid Determination of Flour Moisture.
A. B. Davis and C. S. Lai
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Effects of Ingredients on Iron Distribution in Spray-Dried Experimental Soy Beverage.
R. S. Kadnn and G. M. Ziegler, Jr.
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Laboratory Wet Milling on Ensiled Corn Kernels.
A. Neryng and P. J. Reilly
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Dietary Fiber Content and Composition in Six Cereals at Different Extraction Rates.
M. Nyman, M. Siljeström, B. Pedersen, K. E. Bach Knudsen, N.-G. Asp, C.-G. Johansson, and B. 0. Eggum
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An Optimized, Straight-Dough, Bread-Making Method After 44 Years.
K. F. Finney
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A Procedure to Produce Pearl Millet Rotis.
M. C. Olewnik, R. C. Hoseney, and E. Varriano-Marston
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Differential Scanning Calorimetry of Sugar Cookies and Cookie Doughs.
A. M. Abboud and R. C. Hoseney
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Rheological Behavior of Venezuelan Arepa Dough from Precooked Corn Flour.
M. R. de Padua and H. Padua Maroun
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Sugar-Snap Cookies Prepared with Wheat-Navy Bean-Sesame Seed Flour Blends.
P. Hoojjat and M. E. Zabik
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Surface Waxes from Grain, Leaves, and Husks of Maize (Zea mays L.)
G. Bianchi, P. Avato, and F. Salamini
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Distribution of Sterigmatocystin and F;ungal Mycelium in Individual Brown Rice Kernels Naturally Infected by Aspergillus versicolor.
H. Takahashi, H. Yasaki, U. Nanayama, M. Manabe, and S. Matsuura
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Wheat, Wheat-Rye, and Rye Dough aind Bread Studied by Scanning Electron Microscopy.
Y. Pomeranz, D. Meyer, and W. Seibel
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Corn Dry-Milling Studies: Shortened :Mill Flow and Reduced Temper Time and Moisture.
A. J. Peplinski, R. A. Anderson, and F. B. Alaksiewicz
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Fissures Related to Post-Drying Treatments in Rough Rice.
C. N. Nguyen and 0. R. Kunze
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Sorghum Protein Body Composition and Ultrastructure.
J. R. N. Taylor, L. Novellie, and N. v. d. W. Liebenberg
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Use of Calcofluor in Analysis of Oat Beta-D-Glucan.
P. J. Wood and J. Weisz
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Gel Filtration and Characterization of Neutral Salt Extracted Wheat Gluten Proteins Varying in Hydrophobic Properties.
K. R. Preston
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