Cereal Chemistry July-August 1988, Volume 65, Number 4

The Amino Acid Composition of Whole Sorghum Grain in Relation to Its Nitrogen Content.
J. Mosse', J.-C. Huet, and J. Baudet.
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Shelf Life Stability of Spaghetti Fortified with Legume Flours and Protein Concentrates.
W. Duszkiewicz-Reinhard, K. Khan, J. W. Dick, and Y. Holm.
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The Significance of Insoluble Protein Solubilization in Corn Steeping.
R. Biss and U. Cogan.
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Dietary Fiber Content of Barley Grown in Finland.
T. Aalto, M. Lehtonen, and P. Varo.
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Evaluation and Comparison of Wisconsin and Stein Breakage Testers on Corn.
S. Gunasekaran.
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Water-Soluble Pentosans from Rye: I. Isolation, Partial Purification, and Characterization.
A. I. Fengler and R. R. Marquardt.
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Water-Soluble Pentosans from Rye: II. Effects on Rate of Dialysis and on the Retention of Nutrients by the Chick.
A. I. Fengler and R. R. Marquardt.
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An Optimum Compression Depth for Measuring Bread Crumb Firmness.
A. E. Baker, C. E. Walker, and K. Kemp.
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A Method to Remove the Outer Layer of Rice Endosperm Without Damaging Starch Granules.
G.-C. He and H. Suzuki.
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Wheat Hardness: A Microscopic Classification of Individual Grain.
P. J. Mattern.
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Isolation and Characterization of Rice a-Globulin.
S.-J. Pan and G. R. Reeck.
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Noodles. VII. Investigating the Surface Firmness of Cooked Oriental Dry Noodles Made from Hard Wheat Flours.
K. L. Rho, P. A. Seib, O. K. Chung, and C. W. Deyoe.
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Multiple ca-Amylase Components in Germinated Cereal Grains Determined by Isoelectric Focusing and Chromatofocusing.
A. W. MacGregor, B. A. Marchylo, -and J. E. Kruger.
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Biochemical and Breadmaking Properties of Wheat Protein Components. I. Compositional Differences Revealed Through Quantitation and Polyacrylamide Gel Electrophores isof Protein Fractions from Various Isolation Procedures.
K. Chakraborty and K. Khan.
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Biochemical and Breadmaking Properties of Wheat Protein Components. II. Reconstitution Baking Studies of Protein Fractions from Various Isolation Procedures.
K. Chakraborty and K. Khan.
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Recovery of Stillage Soluble Solids from Corn and Dry-Milled Corn Fractions by High-Pressure Reverse Osmosis and Ultrafiltration.
Y. V. Wu.
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Dynamic Rheological Properties of Flour, Gluten, and Gluten-Starch Doughs. I. Temperature-Dependent Changes During Heating.
P. C. Dreese, J. M. Faubion, and R. C. Hoseney.
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Dynamic Rheological Properties of Flour, Gluten, and Gluten-Starch Doughs. II. Effect of Various Processing and Ingredient Changes.
P. C. Dreese, J. M. Faubion, and R. C. Hoseney.
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Polysaccharides and Proteins of Glandless Cottonseed Flour.
Z. M. Zarins and W. E Marshall.
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Quantitative Variation Among Gliadins of Wheats Grown in Different Environments.
F. R. Huebner and J. A. Bietz.
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A Response-Surface Analysis of the Oxidative Requirements of No-Time Doughs.
A. E. Baker, W. T. Doerry, K. Kulp, and K Kemp.
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Note: Chromatography of Glutenin on Sepharose CL-4Bin Dissociating Solvents: Molecular Weight Composition of Covalently Bonded Glutenin.
U. J. S. Prasada Raoand S. N. Nigam.
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Note: Hydrophobic Character of Heat-Treated Wheat Starch.
M. Seguchi and Y. Yamada.
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Note: Laboratory Preparation of Ready-to-Eat Breakfast Flakes from Grain Sorghum Flour.
S. Lu and C. E. Walker.
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