Cereal Chemistry November-December 1990, Volume 67, Number 6

Changes in Selected Nutrient Contents and in Protein Quality of Common and Quality-Protein Maize During Rural Tortilla Preparation.
R. Bressani, V. Benavides, E. Acevedo, and M. A. Ortiz.
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Effect of Germination on the Chemical Composition and Nutritive Value of Amaranth Grain.
A. S. Colmenares de Ruiz and R. Bressani.
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Effects of Hardness and Drying Air Temperature on Breakage Susceptibility and Dry-Milling Characteristics of Yellow Dent Corn.
A. W. Kirleis and R. L. Stroshine.
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Effects of Single-Screw Extrusion Cooking on Starch as Measured by Aqueous High-Performance Size-Exclusion Chromatography.
D. S. Jackson, M. H. Gomez, R. D. Waniska, and L. W. Rooney.
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Nutritional Improvement of Tannin-Containing Sorghums (Sorghum bicolor) by Sodium Bicarbonate.
D. B. C. Banda-Nyirenda and P. Vohra.
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Nutritional Properties of Coarse and Fine Sugar Beet Fiber and Hard Red Wheat Bran. I. Effects on Rat Serum and Liver Cholesterol and Triglycerides and on Fecal Characteristics.
C. F. Klopfenstein.
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Nutritional Properties of Coarse and Fine Sugar Beet Fiber and Hard Red Wheat Bran. II. Effects on Calcium and Iron Utilization.
C. F. Klopfenstein.
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Effects of Wheat Bran and Polydextrose on the Sensory Characteristics of Biscuits.
P. Stanyon and C. Costello.
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Sieving Effects on Breakage Susceptibility Measurements.
F. L. Herum, N. D. Schmidt, and E. L. McCoy.
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Swelling and Gelatinization of Cereal Starches. I. Effects of Amylopectin, Amylose, and Lipids.
R. F. Tester and W. R. Morrison.
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Swelling and Gelatinization of Cereal Starches. II. Waxy Rice Starches.
R. F. Tester and W. R. Morrison.
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Evaluation of Selected Baking Quality Factors of Hard Red Winter Wheat Flours by Two-Dimensional Electrophoresis.
D. A. Dougherty, R. L. Wehling, M. G. Zeece, and J. E. Partridge.
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Effects of Degree of Milling and Lipid Removal on Starch Gelatinization in the Brown Rice Kernel.
E. T. Champagne, W. E. Marshall, and W. R. Goynes.
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The Dynamics of Cake Baking as Studied by a Combination of Viscometry and Electrical Resistance Oven Heating.
K. Shelke, J. M. Faubion, and R. C. Hoseney.
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Nuclear Magnetic Resonance Imaging of Transient Three-Dimensional Moisture Distribution in an Ear of Corn During Drying.
H. Songand J. B. Litchfield.
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Evaluation of Corn Distillers' Dried Grains Defatted with Supercritical Carbon Dioxide.
Y. V. Wu, J. P. Friedrich, and K. Warner.
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High a-Amylase Flours: Effect of pH, Acid, and Salt on the Rheological Properties of Dough.
K. Harinder and G. S. Bain.
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Thermal Behavior During Gelatinization and Amylopectin Fine Structure for Selected Maize Genotypes as Expressed in Four Inbred Lines.
E. B. Sanders, D. B. Thompson, and C. D. Boyer.
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NOTE: Changes in Bread Firmness and Moisture During Long-Term Storage.
H. He and R. C. Hoseney.
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Cereal Chemistry Editors and Staff
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Author Index, Volume 67
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Subject Index, Volume 67
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Contents Index, Volume 67
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