Cereal Chemistry September-October 1990, Volume 67, Number 5

The Spaghetti-Making Quality of Commercial Durum Wheat Samples with Variable a-Amylase Activity.
J. E. Dexter, R. R. Matsuo, and J. E. Kruger.
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Alkylresorcinols in U.S. and Canadian Wheats and Flours.
P. Hengtrakul, K. Lorenz, and M. Mathias.
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Evaluation of Lime Heat Treatment on Some Physicochemical Properties of Amaranth Flour by Response Surface Methodology.
J. M. Vargas-Lopez, 0. Paredes-Lopez, and E. Espitia.
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Relation of Wheat Hardness to Air-Classification Yields and Flour Particle Size Distribution.
Y. V. Wu, A. C. Stringfellow, and J. A. Bietz.
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Transformation of Wheat Flour by Extrusion Cooking: Influence of Screw Configuration and Operating Conditions.
C. Barres, B. Vergnes, J. Tayeb, and G. Della Valle.
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Water-Insoluble Pentosans of Wheat: Composition and Some Physical Properties.
J. Michniewicz, C. G. Biliaderis, and W. Bushuk.
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Influence of Rice Bran, Oat Bran, and Wheat Bran on Cholesterol and Triglycerides in Hamsters.
T. S. Kahlon, R. M. Saunders, F. I. Chow, M. M. Chieu, and A. A. Betschart.
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Description and Application of an Experimental Heat Sink Oven Equipped with a Loaf Height Tracker for the Measurement of Dough Expansion During Baking.
R. H. Kilborn, K. R. Preston, and H. Kubota.
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Glass and Metal Pans for Use with Microwave- and Conventionally Heated Cakes.
B. A. Baker, E. A. Davis, and J. Gordon.
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The Influence of Sugar and Emulsifier Type During Microwave and Conventional Heating of a Lean Formula Cake Batter.
B. A. Baker, E. A. Davis, and J. Gordon.
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Effects of Lipid and Protein Removal on Starch Gelatinization in Whole Grain Milled Rice.
W. E. Marshall, F. L. Normand, and W. R. Goynes.
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Quantitative Variation of Wheat Proteins from Grain at Different Stages of Maturity and from Different Spike Locations.
F. R. Huebner, J. Kaczkowski, and J. A. Bietz.
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Steamed Bread. I. Chinese Steamed Bread Formulation and Interactions.
G. L. Rubenthaler, M. L. Huang, and Y. Pomeranz.
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Detoxified and Debittered Jojoba Meal: Biological Evaluation and Physical-Chemical Characterization.
L. A. Medina and A. Trejo-Gonzalez.
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Quality Characteristics of Hard Red Spring and Winter Wheats. I. Differentiation by Reversed-Phase High-Performance Liquid Chromatography and Milling Properties.
S. Endo, K. Okada, S. Nagao, and B. L. D'Appolonia.
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Quality Characteristics of Hard Red Spring and Winter Wheats. II. Statistical Evaluations of Reversed-Phase High-Performance Liquid Chromatography and Milling Data.
S. Endo, K. Okada, S. Nagao, and B. L. D'Appolonia.
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Macromolecular and Functional Properties of Native and Extrusion-Cooked Corn Starch.
R. Chinnaswamy and M. A. Hanna.
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Total and Soluble Fiber in Selected Bakery and Other Cereal Products.
G. S. Ranhotra, J. A. Gelroth, and K. Astroth.
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High-Fructose Corn Syrup Cakes Made with All-Purpose Flour or Cake Flour.
J. T. Marx, B. D. Marx, and J. M. Johnson.
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Study of Iron Bioavailability in a Native Nigerian Grain Amaranth Cereal for Young Children, Using a Rat Model.
P. Whittaker and M. 0. Ologunde.
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NOTE: Relative Lipidemic Responses in Rats Fed Oat Bran or Oat Bran Concentrate.
G. S. Ranhotra, J. A. Gelroth, K. Astroth, and C. S. Rao.
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NOTE: On the Large-Scale Isolation of Water-Insoluble Cell Wall Material from Wheat Flour.
H. Gruppen, J. P. Marseille, A. G. J. Voragen, and R. J. Hamer.
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