Cereal Chemistry May-June 1988, Volume 65, Number 3

Stability of Lipids in Distillers' Dried Grain Products Made from Soft White Winter Wheat.
B. A. Rasco.
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Characterization of Colored-Grain Sorghum Lines and Identification of High-Tannin Lines with Good Dehulling Characteristics.
R. D. Reichert, M. A. Mwasaru, and S. Z. Mukuru.
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Factors Affecting the Abrasive Dehulling Efficiency of High-Tannin Sorghum.
M. A. Mwasaru, R. D. Reichert, and S. Z. Mukuru.
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Effect of Laboratory-Scale Oil Applications on Quality Factors of Corn, Soybeans, and Wheat.
T. L. Mounts, K. Warner, F. S. Lai, C. R. Martin, Y. Pomeranz, W. E. Burkholder, A. J. Peplinski, A. R. Class, and C. W. Davis.
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Cereal Pentosans: Their Estimation and Significance. IV. Pentosans in Wheat Flour Varieties and Fractions.
M. D. Shogren, S. Hashimoto, and Y. Pomeranz.
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High-Fiber Breads Containing Field Pea Hulls, Wheat, Corn, and Wild Oat Brans.
F. W. Sosulski and K. K. Wu.
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The Effect of Injection Volume on the Quantitative Analysis of Wheat Storage Proteins by Reversed-Phase High-Performance Liquid Chromatography.
B. A. Marchylo and J. E. Kruger.
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Gliadin in Crumb of Bread from High-Protein Wheat Flours of Varied Breadmaking Potential.
M. Menkovska, Y. Pomeranz, G. L. Lookhart, and M. D. Shogren.
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A Comparison of the Effect of Different Polymorphic Forms of Lipids in Breadmaking.
0. Leissner.
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Preliminary Assessment of a Sequential Extraction Scheme for Evaluating Quality by Reversed-Phase High-Performance Liquid Chromatography and Electrophoretic Analysis of Gliadins and Glutenins.
J. E. Kruger, B. A. Marchylo, and D. Hatcher.
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Characterization of Zeins Fractionated by Reversed-Phase High-Performance Liquid Chromatography.
J. W. Paulis and J. A. Bietz.
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Correlations Between Reversed-Phase High-Performance Liquid Chromatography and Acid- and Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoretic Data on Prolamins from Wheat Sister Lines Differing Widely in Baking Quality.
G. L. Lookhart and L. D. Albers.
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A Scanning Electron Microscope Study of Maize Gluten Meal and Soy Coextrudates.
P. L. Harris, S. L. Cuppett, and K. W Lee.
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Analysis of Radiograms of Wheat Kernels for Quality Control.
T F. Schatzki and T A. Fine.
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Nonwaxy Rice for Tapuy (Rice Wine) Production.
P. C. Sanchez, B. 0. Juliano, V. T. Laude, and C. M. Perez.
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Chemical, Physical, and Baking Properties of Apple Fiber Compared with Wheat and Oat Bran.
H. Chen, G. L. Rubenthaler, H. K. Leung, and J. D. Baranowski.
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Characterization of Acetic Acid-Soluble and Insoluble Proteins Isolated from Doughs Mixed in the Presence of N-Ethylmaleimide.
K. Okada, Y. Negishi, and S. Nagao.
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Influence of Monoglycerides on the Textural Shelf Life and Dough Rheology of Corn Tortillas.
T. J. Twillman and P. J. White.
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The Effect of Metal Ions on Bromate Oxidation During Breadmaking.
V. A. De Stefanis, P. M. Ranum, and R. W. Erickson.
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Fractionation and Composition of Commercial Corn Masa.
R. L. Pflugfelder, L. W. Rooney, and R. D. Waniska.
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Optimization of Initial Moisture, pH, and Extrusion Temperature of an Acetone-Extracted Maize Gluten Meal and Soy Extrudate for Use in Pet Foods.
P. L. Harris, S. L. Cuppett, J. H. Rupnow, C. E. Walker, R. F. Mumm, and M. A. Hanna.
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