Cereal Chemistry July-August 1989, Volume 66, Number 4

The Nutritive Value of Mixtures of Two Varieties of Bambarra Groundnut and Sorghum.
I. C. Obizoba.
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Availability of Dietary Fiber in Extruded Wheat Bran and Apparent Digestibility in Rats of Coexisting Nutrients.
S. Aoe, M. Nakaoka, K. Ido, Y. Tamai, F. Ohta, and Y. Ayano.
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Polyacrylamide Gel Electrophoresis and High-Performance Liquid Chromatography Patterns of Gliadins from Wheat Sections and Milled and Air-Classified Fractions.
G. L. Lookhart, M. Menkovska, and Y. Pomeranz..
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Emulsifying Properties of Corn Germ Proteins.
J. F. Zayas and C. S. Lin.
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Correlation Between the Glass-Transition Point and Color Change of Heat-Treated Gluten.
Y. Fujio and J.-K. Lim.
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Carotenoids and Retinoids in Finnish Foods: Cereal and Bakery Products.
M. Heinonen, V. Ollilainen, E. Linkola, P. Varo, and P. Koivistoinen.
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Germ Weight, Germ Oil Content, and Estimated Oil Yield for Wet-Milled Yellow Dent Corn as Affected by Moisture Content at Harvest and Temperature of Drying Air.
C. L. Weller, M. R. Paulsen, and S. Mbuvi.
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Noodles VIII. The Effect of Wheat Flour Lipids, Gluten, and Several Starches and Surfactants on the Quality of Oriental Dry Noodles.
K. L. Rho, O. K. Chung, and P. A. Seib.
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Reversed-Phase High-Performance Liquid Chromatography Analysis of Changes in Free Amino Acids During Wheat Bread Dough Fermentation.
C. Benedito de Barber, J. A. Prieto, and C. Collar.
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Isolation and Characterization of Lignin from Hard Red Spring Wheat Bran.
P. B. Schwarz, V. L. Youngs, and D. R. Shelton.
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Genetic and Environmental Variation in Oil Content and Fatty Acid Composition of Oats.
M. Saastamoinen, J. Kumpulainen, and S. Numella.
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Analysis of Volatile Compounds for Detection of Molds in Stored Cereals.
T. Biorjesson, U. Stbllman, P. Adamek, and A. Kaspersson.
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Differential Scanning Calorimetry, Water Activity, and Moisture Contents in Crumb Center and Near-Crust Zones of Bread During Storage.
Z. Czuchajowska and Y. Pomeran.
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An Assay of Molecular Mobility in Solid Corn Meal by Front-Face Fluorescence Anisotropy.
S. M. Gibson and G. Strauss.
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Pie Crust Quality: Influence of Use of Fractionated and Reconstituted Soft Wheat Flour of Varied Protein Content.
M. E. Zabik and R. C. Tipton.
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Differential Scanning Calorimetry of Whole Grain Milled Rice and Milled Rice Flour.
F. L. Normand and W. E. Marshall.
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Rheological Changes of Fortified Wheat and Corn Flour Doughs with Mixing Time.
L. L. Navickis.
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An Experimental Milling Technique for Various Flour Extraction Levels.
Y. Z. Li and E. S. Posner.
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Effect of Damaged Starch on the Chapati-Making Quality of Whole Wheat Flour.
P. Haridas Rao, K. Leelavathi, and S. R. Shurpalekar.
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Assessment of Potential Breadmaking Quality of Hard Spring Wheats by High-Performance Liquid Chromatography of Gliadins Year Two.
F. R. Huebner.
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Distribution of Aflatoxin, Citrinin, and Invading Fungal Mycelium in Rice Kernels Inoculated with Aspergillusfiavus and Penicillium citrinum.
H. Takahashi, H. Yazaki, M. Manabe, S. Matsuura, and S. Kimura.
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Enzyme-Resistant Starch. I. Characterization and Evaluation by Enzymatic, Thermoanalytical, and Microscopic Methods.
D. Sievert and Y. Pomeran.
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NOTE: Dry Roasted Pinto Bean (Phaseolus vulgaris) Flourin Quick Breads.
S. R. Alani, M. E. Zabik, and M. A. Uebersax.
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NOTE: A Modified Electronic Torsion Sensor for a 10-Gram Mixograph with Computerized Data Acquisition and Analysis.
L. L. Navickis, R. O. Butterfield, and T. C. Nelsen.
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NOTE: Discrimination of Rice Cultivars by Polyacrylamide Gel Electrophoresis and High-Performance Liquid Chromatography.
A. Hussain, M. G. Scanlon, B. O. Juliano, and W. Bushuk.
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NOTE: Effects of Phytase from Three Yeasts on Phytate Reduction in Norwegian Whole Wheat Flour.
B. F. Harland and W. Frolich.
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