Cereal Chemistry November-December 1988, Volume 65, Number 6

Starch Gelatinization: An X-ray Diffraction Study.
H. F. Zobel, S. N. Young, and L. A. Rocca.
VIEW ABSTRACT | VIEW ARTICLE

Nutritive Value of Malted, Dry- or Wet-Milled Sorghum and Corn.
I. C. Obizoba.
VIEW ABSTRACT | VIEW ARTICLE

Prediction of Damaged Starch in Straight-Grade Flour by Near-Infrared Reflectance Analysis of Whole Ground Wheat.
P. L. Finney, J. E. Kinney, and J. R. Donelson.
VIEW ABSTRACT | VIEW ARTICLE

C-Glycosylflavones from Hard Red Spring Wheat Bran.
Y. Feng, C. E. McDonald, and B. A. Vick.
VIEW ABSTRACT | VIEW ARTICLE

Influence of Protein on Starch Gelatinization in Sorghum.
A. Chandrashekar and A. W. Kirleis.
VIEW ABSTRACT | VIEW ARTICLE

Gamma Irradiation of Hulless Barley: Effect on Grain Composition, /3-Glucans and Starch.
R. S. Bhatty and A. W. MacGregor.
VIEW ABSTRACT | VIEW ARTICLE

Measurement of the Water Uptake Rate of Crackers.
C. S. Gaines and P. L. Finney.
VIEW ABSTRACT | VIEW ARTICLE

Paste and Gel Properties of Prime Corn and Wheat Starches With and Without Native Lipids.
S. Takahashi and P. A. Seib.
VIEW ABSTRACT | VIEW ARTICLE

Simultaneous Dehydration of 95% Ethanol and Extraction of Crude Oil from Dried Ground Corn.
J. T Chien, J. E. Hoff, and L. F. Chen.
VIEW ABSTRACT | VIEW ARTICLE

Particle-Size Related Physical Properties of Flour Produced by Smooth Roll Reduction of Hard Red Spring Wheat Farina.
M. G. Scanlon, J. E. Dexter, and C. G. Biliaderis.
VIEW ABSTRACT | VIEW ARTICLE

Characterization of Starch Cooked in Alkali by Aqueous High-Performance Size-Exclusion Chromatography.
D. S. Jackson, C. Choto-Owen, R. D. Waniska, and L. W. Rooney.
VIEW ABSTRACT | VIEW ARTICLE

Factors Affecting the Bostwick Fluidity of Corn Flour/ Water Systems.
K. B. Foehse and R. C. Hoseney.
VIEW ABSTRACT | VIEW ARTICLE

Predicting the Fluidity of Corn Flour/ Water Systems.
K. B. Foehse, R. C. Hoseney, and D. E. Johnson.
VIEW ABSTRACT | VIEW ARTICLE

A Rapid Single-Kernel Wheat Hardness Tester.
S. R. Eckhoff, W. A. Supak, and A. B. Davis.
VIEW ABSTRACT | VIEW ARTICLE

Note: Germinated Quinoa Flour to Reduce the Viscosity of Starchy Foods.
W. A. Atwell, R. G. Hyldon, P. D. Godfrey, E. L. Galle, W. H. Sperber, D. C. Pedersen, W. D. Evans, and G. 0. Rabe.
VIEW ABSTRACT | VIEW ARTICLE

Note: N-Terminal Amino Acid Sequences Show that D Hordein of Barley and High Molecular Weight (HMW) Secalins of Rye Are Homologous with HMW Glutenin Subunits of Wheat.
P. R. Shewry, A. S. Tatham, D. J. Pappin, and J. Keen.
VIEW ABSTRACT | VIEW ARTICLE

Erratum
VIEW ARTICLE

Cereal Chemistry Editors and Staff
VIEW ARTICLE

Author Index, Volume 65
VIEW ARTICLE

Subject Index, Volume 65
VIEW ARTICLE

Contents Index, Volume 65
VIEW ARTICLE

Get ALL the Latest Updates. Follow AACCI!

Linked In    Facebook    Twitter