Cereal Chemistry May-June 1990, Volume 67, Number 3

Enzyme-Resistant Starch. II. Differential Scanning Calorimetry Studies on Heat-Treated Starches and Enzyme-Resistant Starch Residues.
D. Sievert and Y. Pomeranz.
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Rheology of Low- to Intermediate-Moisture Whole Wheat Flour Doughs.
K. L. Mackey and R. Y. Ofoli.
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Enzymic Determination of 83-Glucan in Cereal-Based Food Products.
J. M. Carr, S. Glatter, J. L. Jeraci, and B. A. Lewis.
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Nutritive Quality of Blends of Corn with Germinated Cowpeas (Vigna unguiculata), Pigeon Pea (Cajanus cajan), and Bambarra Groundnut (Voandzeia subterranea)
I. C. Obizoba.
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Surface Oil Application Effects on Chemical, Physical, and Dry-Milling Properties of Corn.
A. J. Peplinski, R. A. Anderson, and T. L. Mounts.
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Lipid Binding of Modified Corn Starches Studied by Electron Spin Resonance.
J. M. Johnson, E. A. Davis, and J. Gordon.
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Viscoelastic Behavior of Aging Starch Gels: Effects of Concentration, Temperature, and Starch Hydrolysates on Network Properties.
C. G. Biliaderis and J. Zawistowski.
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Hardness of Moroccan Wheats.
M. Bakhella, R. C. Hoseney, and G. L. Lookhart.
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Wheat Low Molecular Weight Glutenin Subunits Structural Relationship to Other Gluten Proteins Analyzed Using Specific Antibodies.
J. H. Skerritt and L. G. Robson.
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Study of Wheat Starch Granule Surface Proteins from Chlorinated Wheat Flours.
M. Seguchi.
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Changing the Viscoelastic Properties of Cooked Rice Through Protein Disruption.
B. R. Hamaker and V. K. Griffin.
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Polyacrylamide Gel Electrophoresis of Salt-Soluble Proteins of Soft Wheats from the Eastern United States.
R. L. Clements.
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Starch Fragmentation and Protein Insolubilization During Twin-Screw Extrusion of Corn Meal.
L.-F. Wen, P. Rodis, and B. P. Wasserman.
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Chemical and Technological Variables and Their Relationships: A Predictive Equation for Pasta Cooking Quality.
M. G. D'Egidio, B. M. Mariani, S. Nardi, P. Novaro, and R. Cubadda.
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Proanthocyanidins in Wheat Bran.
J. A. McCallum and J. R. L. Walker.
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Interactions of Starch and Sugar Water Measured by Electron Spin Resonance and Differential Scanning Calorimetry.
J. M. Johnson, E. A. Davis, and J. Gordon.
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Adjustment of Maize Quality Data for Moisture Content.
C. Dorsey-Redding, C. R. Hurburgh, Jr., L. A. Johnson, and S. R. Fox.
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Measuring Trypsin Inhibitor in Soy Meal: Suggested Improvements in the Standard Method.
C. E. Stauffer.
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Incorporation of Corn Fiber into Sugar Snap Cookies.
W. E. Artz, C. C. Warren, A. E. Mohring, and R. Villota.
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NOTE: Sitostanyl Ferulate as an Indicator of Mechnical Damage to Corn Kernels.
L. M. Seitz.
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NOTE: Some Wheat and Flour Properties of Klasic-Wheat.
M. M. Bean, D. S. Huang, and R. E. Miller.
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