Cereal Chemistry May-June 1989, Volume 66, Number 3

Inhibition Radioimmunoassay for Aspergillus repens Compared with Other Indices of Fungal Growth in Stored Corn.
S. L. Martin, J. Tuite, and M. A. Diekman.
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Effects of Neutral Salts of the Lyotropic Series on the Physical Dough Properties of a Canadian Red Spring Wheat Flour.
K. R. Preston.
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Baking Functionality of Reconstituted Rye Flours Having Different Nonstarchy Polysaccharide and Starch Contents.
M. C. Kuhn and W. Grosch.
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Effects of High-Fructose Corn Syrup Replacement for Sucrose on Browning, Starch Gelatinization, and Sensory Characteristics of Cakes.
J. M. Johnson, C. H. Harris, and W. E. Barbeau.
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Effects of Acidulants in Controlling Browning in Cakes Prepared with 100% High-Fructose Corn Syrup or Sucrose.
J. M. Johnson and C. H. Harris.
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Role of Ingredients in the Texture of a Flanlike Food.
R. S. Kadan and G. M. Ziegler, Jr..
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Distribution and Measurement of Aflatoxin in 1983 Iowa Corn.
S. G. Schmitt and C. R. Hurburgh, Jr..
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Effects of Gamma Irradiation on the Nutritional Quality of Grain and Legumes. I. Stability of Niacin, Thiamin, and Riboflavin.
A. Badshah Khattak and C. F. Klopfenstein.
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Effect of Gamma Irradiaton on the Nutritional Quality of Grains and Legumes. II. Changes in Amino Acid Profiles and Available Lysine.
A. Badshah Khattak and C. F. Klopfenstein.
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Starch Paste Clarity.
S. A. S. Craig, C. C. Maningat, P. A. Seib, and R. C. Hoseney.
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Rheological Changes in Cracker Sponges During an 18-HourFermentation.
J. Y. Wu and R. C. Hoseney.
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Fast Horizontal Sodium Dodecyl Sulfate Gradient Polyacrylamide Gel Electrophoresis for Rapid Wheat Cultivar Identification and Analysis of High Molecular Weight Glutenin Subunits.
B. A. Marchylo, K. A. Handel, and V. J. Mellish.
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Study of Proteins Extracted from the Surface of Wheat Starch Granules with Sodium Dodecyl Sulfate.
M. Seguchi and Y. Yamada.
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Moisture Exchange Determined by a Conductance Meter in Single Kernels of Corn Blends.
Z. Czuchajowska, X. Chen, J. Harris, and Y. Pomeranz.
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High-Fiber, Noncaloric Flour Substitute for Baked Foods. Properties of Alkaline Peroxide-Treated Lignocellulose.
J. M. Gould, B. K. Jasberg, L. B. Dexter, J. T Hsu, S. M. Lewis, and G. C. Fahey, Jr..
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High-Fiber, Noncaloric Flour Substitute for Baked Foods. Effects of Alkaline Peroxide-Treated Lignocellulose on Dough Properties.
B. K. Jasberg, J. M. Gould, K. Warner, and L. L. Navickis.
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High-Fiber, Noncaloric Flour Substitute for Baked Foods. Alkaline Peroxide-Treated Lignocellulose in Chocolate Cake.
B. K. Jasberg, J. M. Gould, and K. Warner.
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Structure-Function Relationships of Alkaline Peroxide-Treated Lignocellulose from Wheat Straw.
J. M. Gould, B. K. Jasberg, and G. L. Cote.
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Effects of Wheat Bran in Breadmaking.
C. S. Lai, R. C. Hoseney, and A. B. Davis.
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Functional Effects of Shorts in Breadmaking.
C. S. Lai, R. C. Hoseney, and A. B. Davis.
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Production of Whole Wheat Bread with Good Loaf Volume.
C. S. Lai, A. B. Davis, and R. C. Hoseney.
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Differential Water Solubility of Corn and Sorghum Starches as Characterized by High-Performance Size-Exclusion Chromatography.
D. S. Jackson, R. D. Waniska, and L. W. Rooney.
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Discrimination of Wheat and Nonwheat Components in Grain Samples by Image Analysis.
I. Zayas, Y. Pomeranz, and F. S. Lai.
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Glycol Glucosides from Starch by Continuous Twin-Screw Extruder Processing.
M. E. Carr and R. L. Cunningham.
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NOTE: Contribution of Proton Exchange to the Oxygen-17 Nuclear Magnetic Resonance Transverse Relaxation Rate in Water and Starch-Water Systems.
S. J. Richardson.
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NOTE: Effect of Moisture Content on Popcorn Popping Volume for Oil and Hot-Air Popping.
D. D. Metzger, K. H. Hsu, K. E. Ziegler, and C. J. Bern.
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