Cereal Chemistry January-February 1989, Volume 66, Number 1

Effect of Fertilization on Yield and Quality of Irrigated Yecora Rojo Wheat Grown in Saudi Arabia.
A. Al-Mashhadi, M. Naeem, and I. Bashour.
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A Fractionation and Reconstitution Method for Saltine Cracker Flours.
D. E. Rogers and R. C. Hoseney.
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Effects of Fermentation in Saltine Cracker Production.
D. E. Rogers and R. C. Hoseney.
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Fractionation and Evaluation of Triticale Pentosans: C omparison with Wheat and Rye.
H. S. Saini and R. J. Henry.
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Air-Aspirated Wheat Cleaning in Grading and in Separation by Functional Properties.
A. Bettge, G. L. Rubenthaler, and Y. Pomeranz.
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Lipidemic Responses in Rats Fed Biscuits Made with Fish Oil.
G. S. Ranhotra and J. A. Gelroth.
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Structure of Amylomaize Amylose.
C. Takeda, Y. Takeda, and S. Hizukuri.
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The Role of Low Molecular Weight Glutenin Proteins in the Determination of Cooking Quality of Pasta Products: An Overview.
P. Feillet, 0. Ait-Mouh, K. Kobrehel, and J.-C. Autran.
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Diffusion of Gaseous Sulfur Dioxide into Corn Grain.
S. R. Eckhoff and M. R. Okos.
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Physical Analysis of Isolated Gluten Model Systems Heated in an Experimental Conventional-Microwave Oven.
C. A. LePage, J. Gordon, and E. A. Davis.
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Reversed-Phase High-Performance Liquid Chromatography of Ethanol-Soluble and Ethanol-Insoluble Reduced Glutenin Fractions.
H. Wieser, W. Seilmeier, and H.-D. Belitz.
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Processing Characteristics of Long-Grain Rice Grown Under Sprinkler or Flood Irrigation.
K. J. Mundy, J. S. Godber, S. M. Dabney, and R. Rao.
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Protein-Lipid Interaction During Single-Screw Extrusion of Zein and Corn Oil.
M. T. Izzo and C.- T. Ho.
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Water Retention of Two Types of Hexane-Defatted Corn Germ Proteins and Soy Protein Flour.
J. F. Zayas and C. S. Lin.
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The Wheat Research Institute Chomper, an Instrument that Measures Crumb Flexibility.
D. W. Baruch and T. D. Atkins.
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Using the Wheat Research Institute Chomper to Assess Crumb Flexibility of Staling Bread.
D. W. Baruch and T D. Atkins.
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NOTE: Rapid Testing Method for Characterizing the Rheological Behavior of Gelatinizing Corn Starch Slurries.
J. F. Steffe, M. E. Castell-Perez, K. J. Rose, and M. E. Zabik.
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