Cereal Chemistry March-April 1988, Volume 65, Number 2

Kernel Characteristics and Protein Fraction Changes During Seed Development of High-Lysine and Normal Sorghums.
S. W. VanScoyoc, G. Ejeta, and J. D. Axtell.
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Some Novel Observations by Scanning Electron Microscopy on the Seed Coat and Nucellus of the Mature Wheat Grain.
A. D. Evers and M. Reed.
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Wheat Hardness Determined by a Single Kernel Compression Instrument with Semiautomated Feeder.
Y. Pomeranz, C. R. Martin, R. Rousser, D. Brabec, and F. S. Lai.
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Studies on Disulfide Bonds in Glutenin.
J. A. D. Ewart.
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Linear Programming Formulation and Biological Evaluation of Chickpea-Based Infant Foods.
M. E. Valencia, R. Troncoso, and I. Higuera.
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Reverse Osmosis and Ultrafiltration of Corn Light Steep-Water Solubles.
Y. V. Wu.
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Preliminary Observations on the Determination of Wheat Strength by Near-Infrared Reflectance.
P. C. Williams, F. Jaby El-Haramein, G. Ortiz-Fereira, and J. P. Srivastava.
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Phytic Acid in Faba Bean and Pea: Effect on Protein Availability.
E. Carnovale, E. Lugaro, and G. Lombardi-Boccia.
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Storage of Wheat Malt: Sorption Properties and Water Activity Interrelations with Malt and Wort Characteristics.
T. Singh and G. S. Bains.
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Lipid Content and Fatty Acid Composition of Buckwheat Seed.
G. Mazza.
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Dry Matter Losses in Commercial Corn Masa Production.
R. L. Pflugfelder, L. W. Rooney, and R. D. Waniska.
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Alkaline Processing Propertiesof Stress-Cracked and Broken Corn (Zea mays L.).
D. S. Jackson, L. W. Rooney, 0. R. Kunze, and R. D. Waniska.
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Relationship Between Amylose Content and Extrusion-Expansion Properties of Corn Starches.
R. Chinnaswamy and M. A. Hanna.
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Protein Composition and Pentosan Content in Relation to Dough Stickiness of 1 B/ 1 R Translocation Wheats.
A. S. Dhaliwal, D. J. Mares, D. R. Marshall, and J. H. Skerritt.
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Note: A Labor-Saving Technique for Polyacrylamide Gel Electrophoresis of Gliadins from Large Numbers of Single Wheat Kernels.
R. L. Clements.
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Note: Rapid Electrophoresis of Oat (Avena sativa L.) Prolamins from Single Seeds for Cultivar Identification.
A. E. Hansen, A. Nassuth, and I. Altosaar.
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Note: Soluble and Total Dietary Fiber in White Bread.
G. Ranhotra and J. Gelroth.
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Note: Solubility of Flour and Gluten Protein in a Solvent of Acetic Acid, Urea, and Cetyltrimethylammonium Bromide, and Its Relationship to Dough Strength.
E. Kurowska and W. Bushuk.
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Note: Soluble and Insoluble Fiber in Soda Crackers.
G. Ranhotra and J. Gelroth.
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Erratum
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