Cereal Chemistry November-December 1989, Volume 66, Number 6

Postharvest Contamination of Thai Corn with Aspergillus flavus.
P. Siriacha, K. Kawashima, S. Kawasugi, M. Saito, and P. Tonboon-Ek.
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Prediction of Baking Quality of Bread Wheats in Breeding Programs by Size-Exclusion High-Performance Liquid Chromatography.
T. Dachkevitch and J.-C. Autran.
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Studies in Vitality of Commercial Gluten. I. Physical, Chemical, and Technological Characteristics.
C. K. Wadhawan and W. Bushuk.
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Studies on Vitality of Commercial Gluten. II. Solubility Fractionation, Electrophoresis, and Fluorescence Results.
C. K. Wadhawan and W. Bushuk.
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Image Analysis and Characterization of Cereal Grains with a Laser Range Finder and Camera Contour Extractor.
C. Chen, Y. P. Chiang, and Y. Pomeranz.
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Differentiation of Wheat Based on Fluorescence, Hardness, and Protein.
D. W Irving, R. G. Fulcher, M. M. Bean, and R. M. Saunders.
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Protein Composition of a High-Protein Barley Flour and Barley Grain.
R. Linko, A. Lapveteldinen, P. Laakso, and H. Kallio.
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A Microwave Oven Procedure for Soybean Moisture Content Determination.
N. Sharma and M. A. Hanna.
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Rheological and Sensory Characteristics of Bread Flour and Whole Wheat Flour Doughs and Breads Containing Dry-Roasted Air-Classified Pinto and Navy Bean High-Protein Fractions.
S. M. Silaula, N. L. Lorimer, M. E. Zabik, and M. A. Uebersax.
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Influence of Alkylresorcinols from Rye and Related Compounds on the Growth of Food-borne Molds.
J. Reiss.
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Comparison of Starch Pasting Properties in the Brabender Viscoamylograph and the Rapid Visco-Analyzer.
L. B. Deffenbaugh and C. E. Walker.
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Acetylated and Hydroxypropylated Wheat Starch: Paste and Gel Properties Compared with Modified Maize and Tapioca Starches.
S. Takahashi, C. C. Maningat, and P. A. Seib.
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Protein-Rich Residue from Ethanolic Fermentation of High-Lysine Dent, Waxy, and White Corn Varieties.
Y. V. Wu.
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High-Performance Liquid Chromatography Analysis of Phytic Acid on a pH-Stable, Macroporous Polymer Column.
J. Lehrfeld.
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Comparison of Flavonoids in Bran of Four Classes of Wheat.
Y. Feng and C. E. McDonald.
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Measuring Kernel Hardness Using the Tangential Abrasive Dehulling Device.
J. W. Lawton and J. M. Faubion.
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Note: Effect of Alkalinity on Yield, Seed Quality, and Biochemical Characteristics in Setaria italica L.
S. K. Thimmaiah, D. P. Viswanath, B. X. Vyakarnahal, and C. S. Hunshal.
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Note: A Five-Gram Mixograph to Determine and Predict Functional Properties of Wheat Flours.
K. F. Finney.
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Note: Possible Linkage of Falling Number Value with Gliadin Proteins in Wheats with Genes for Improved Sprouting Resistance.
0. M. Lukow, P. L. Dyck, and W. Bushuk.
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Note: Changes in Gliadin Proteins During Cookie Making.
Y. Pomeranz, G. L. Lookhart, G. L. Rubenthaler, and L. Albers.
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Communication to the Editor: Chloroform/ Methanol-Soluble Proteins are the Main Components of Triticum durum Sulfur-Rich Glutenin Fractions.
M.-F. Gautier, R. Alary, K. Kobrehal, and P. Joudrier.
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Communication to the Editor: A New Perspective on Glutenin Structure Based on Fractionation by Free-Flow Preparative Isoelectric Focusing. P. K. W. Ng, E
Slominski, W. J. Johnson, and W. Bushuk.
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Cereal Chemistry Editors and Staff
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Author Index, Volume 66
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Subject Index, Volume 66
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Contents Index, Volume 66
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