Cereal Chemistry November-December 1991, Volume 68, Number 6

Yield and Composition of Soluble and Insoluble Fractions from Corn and Wheat Stillages.
W. J. Lee, F. W. Sosulski, and S. Sokhansanj.
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Wet Milling and Separation of Wheat Distillers' Grains with Solubles into Dietary Fiber and Protein Fractions.
F. W. Sosulski, W. J. Lee, and S. Sokhansanj.
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Effect of Lime Treatment on the Availability of Calcium in Diets of Tortillas and Beans: Rat Growth and Balance Studies.
S. 0. Serna-Saldivar, L. W. Rooney, and L. W. Greene.
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Lipid Binding and Fatty Acid Distribution in Flour, Dough, and Baked and Steamed Bread.
K. Addo and Y. Pomeranz.
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Immunocytochemical Localization of the Wheat Storage Protein Triticin in Developing Endosperm Tissue.
D. B. Bechtel, J. D. Wilson, and P. R. Shewry.
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Starch Characterization of Nixtamalized Corn Flour.
M. H. Gomez, R. D. Waniska, and L. W. Rooney.
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Discrimination of Sister-Line IR Rice Varieties by Polyacrylamide Gel Electrophoresis and Reversed-Phase High-Performance Liquid Chromatography.
F. R. Huebner, A. Hussain, G. L. Lookhart, J. A. Bietz, W. Bushuk, and B. 0. Juliano.
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Starch and Enzyme-Resistant Starch from High-Amylose Barley.
J. Szczodrak and Y. Pomeranz.
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Effect of Cultivar and Environment on Quality Characteristics of Spring Wheat.
0. M. Lukow and P. B. E. Mc Vetty.
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Relationships Among Maize Quality Factors.
C. Dorsey-Redding, C. R. Hurburgh, Jr., L. A. Johnson, and S. R. Fox.
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Exothermic Transitions in Whole Grain Milled Rice and Milled Rice Flour Studied by Differential Scanning Calorimetry.
W. E. Marshall and F. L. Normand.
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Physicochemical Properties of Extrusion-Cooked Amaranth Under Alkaline Conditions.
J. M. Vargas-Lopez, 0. Paredes-Lopez, and B. Ramirez- Wong.
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Measurement of Endosperm Vitreousness of Corn: A Quantitative Method and Its Application to African Cultivars.
A. Louis-Alexandre, C. Mestres, and J. Faure.
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Physicochemical and Functional Properties of Rye Nonstarch Polysaccharides. III. Oxidative Gelation of a Fraction Containing Water-Soluble Pentosans and Proteins.
C. J. A. Vinkx, C. G. Van Nieuwenhove, and J. A. Delcour.
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Starch Gelatinization in Pasta Cooking: Differential Flux Calorimetry Investigations.
M. Riva, L. Piazza, and A. Schiraldi.
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Studies on Frozen Doughs. I. Effects of Frozen Storage and Freeze-Thaw Cycles on Baking and Rheological Properties.
Y. Inoue and W. Bushuk.
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Modification of Corn Fiber Through Chemical Treatments in Combination with Twin-Screw Extrusion.
L. Ning, R. Villota, and W. E. Artz.
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Navy Bean Flour Fractions in Composite Doughs: Effect of Bean Grade on Rheology Parameters and Microstructure of Wheat Dough.
N. L. Lorimer, M. E. Zabik, J. B. Harte, N. C. Stachiw, and M. A. Uebersax.
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Differences Between Flours in the Rate of Wheat Protein Solubility.
H. He, G. H. Feng, and R. C. Hoseney.
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NOTE: Thermal Processing Effects on Dietary Fiber Composition and Hydration Capacity in Corn Meal, Oat Meal, and Potato Peels.
M. E. Camire and S. L Flin.
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NOTE: Determination of the Breakage Susceptibility of Lentil Seeds.
J. Tang, S. Sokhansanj, and F. Sosulski.
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NOTE: Effects of Low-Level Gamma Radiation on Water-Soluble Nonstarchy Polysaccharides Isolated from Hard Red Spring Wheat Flour and Bran.
L. A. Grant and B. L. DAppolonia.
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Author Index, Volume 68
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Subject Index, Volume 68
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