Cereal Chemistry March-April 1991, Volume 68, Number 2

Purification and Characterization of Lipoxygenase Isozymes from Wheat Germ.
K. Shiiba, Y. Negishi, K. Okada, and S. Nagao.
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Characterization of Wheat Protein Fractions Differing in Contributions to Breadmaking Quality.
F. MacRitchie, D. D. Kasarda, and D. D. Kuzmicky.
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Effect of Resistant Starch on Intestinal Responses in Rats.
G. S. Ranhotra, J. A. Gelroth, K. Astroth, and G. J. Eisenbraun.
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Effects of Frost and Immaturity on the Quality of a Canadian Hard Red Spring Wheat.
K. R. Preston, R. H. Kilborn, B. C. Morgan, and J. C. Babb.
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Comparison of the Structure and Composition of Water-Soluble Pentosans from Different Wheat Varieties.
M. Izydorczyk, C. G. Biliaderis, and W. Bushuk.
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Physical Properties of Water-Soluble Pentosans from Different Wheat Varieties.
M. Izydorczyk, C. G. Biliaderis, and W. Bushuk.
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A Critical Look at the Electric Resistance Oven.
H. He and R. C. Hoseney.
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Characterization and Use of Samah in the Production of Flat Bread.
A. S. Amr.
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Fortification of Balady Bread with Tomato Seed Meal.
A. A. E. Yaseen, M. H. A. S. El-Din, and A. R. A. El-Latif.
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Chemical Composition of Seafood Breading and Batter Mixes.
R. M. Grodner, L. S. Andrews, and R. E. Martin.
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Studies on Weaning Diets in Nigeria. I. Carbohydrate Sources.
S. R. A. Adewusi, B. 0. Orisadare, and 0. L. Oke.
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A Volumeter for Breads Prepared from 10 Grams of Flour.
S. Vanhamel, L. Van Den Ende, P. L. Darius, and J. A. Delcour.
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Thermal and Viscous Properties of Rye Starch Extracted from Different Varieties.
M. Gudmundsson and A.-C. Eliasson.
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Semiwet Milling of Pearl Millet for Reduced Goitrogenicity.
C. F. Klopfenstein, H. W. Leipold, and J. E. Cecil.
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Effect of Processing on Flavonoids in Millet(Pennisetum americanum) Flour.
J. 0. Akingbala.
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Oat Phenolics: Avenalumic Acids, a New Group of Bound Phenolic Acids from Oat Groats and Hulls.
F. W. Collins, D. C. McLachlan, and B. A. Blackwell.
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Effect of Dietary Cereal Brans on the Metabolism of Trace Elements in a Long-Term Rat Study.
B. G. Shah, S. Malcolm, B. Belonje, K. D. Trick, R. Brassard, and R. Mongeau.
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Bioavailability of Total Dietary Iron from Beef and Soy Protein Isolate, Alone or Combined, in Anemic and Healthy Rats.
D. Zhang, D. G. Hendricks, A. W. Mahoney, Y. Yu, A. M. Thannoun, and D. V. Sisson.
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Immunological Distinction Between x-Type and y-Type High Molecular Weight Glutenin Subunits.
A. Curioni, A. D. B. Peruffo, G. Pressi, and N. E. Pogna.
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NOTE: Corn Wet Milling with a Commercial Enzyme Preparation.
L. Du, and D. S. Jackson.
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NOTE: Use of Size-Exclusion High-Performance Liquid Chromatography in the Study of Wheat Flour Proteins: An Improved Chromatographic Procedure.
I. L. Batey, R. B. Gupta, and F. MacRitchie.
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NOTE: Effect of Physical, Physiological, and Chemical Factors on the Expression of Chalkiness in Rice.
G. N. Raju and T. Srinivas.
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