Cereal Chemistry May-June 1992, Volume 69, Number 3

Isolation of Oat Starch from Oat Flour.
W. J. Lim, Y. T. Liang, P. A. Seib, and C. S. Rao.
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Cationic Oat Starch: Preparation and Effect on Paper Strength.
W. J. Lim, Y. T. Liang, and P. A. Seib.
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Comparison of the Cholesterol-Lowering Properties of Whole Barley, Oat Bran, and Wheat Red Dog in Chicks and Rats.
R. K. Newman, C. F. Klopfenstein, C. W. Newman, N. Guritno, and P. J. Hofer.
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Composition, Cooking Time, and Maturation of Azuki (Vigna angularis) and Common Beans (Phaseolus vulgaris).
H. M. Hsieh, Y. Pomeranz, and B. G. Swanson.
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Comparison of Alternative Recording Mechanisms (Mobile vs. Fixed-Bowl) for the 35- and 10-Gram Mixographs.
A. R. Wooding and C. E. Walker.
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Application of a 2-Gram Mixograph to Early Generation Selection for Dough Strength.
P. W. Gras and L. O'Brien.
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Description of the Textural Appearance of Bread Crumb by Video Image Analysis.
D. Bertrand, C. Le Guerneve, D. Marion, M. F. Devaux, and P. Robert.
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Genotypic Effects on, 3-Glucan Content of Oat Lines Grown in Two Consecutive Years.
H. S. Lim, P. J. White, and K. J. Frey.
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Reduction of Phytic Acid During Breadmaking of Whole-Meal Breads.
B. Fretzdorff and J.-M. Briemmer.
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Inheritance of Gluten Protein Components of a High-Protein Hard Red Spring Wheat Line Derived from Triticum turgidum var. dicoccoides-Semipreparative RP-HPLC, Gel Electrophoresis, and Amino Acid Composition Studies.
K. Khan, L. Huckle, and B. L. Jones.
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Corn Starch Changes During Tortilla and Tortilla Chip Processing.
M. H. Gomez, J. K. Lee, C. M. McDonough, R. D. Waniska, and L. W. Rooney.
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Preparation and Properties of Small-Particle Corn Starch.
J. Jane, L. Shen, L. Wang, and C. C. Maninga.
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Surface Pores of Starch Granules.
J. E. Fannon, R. J. Hauber, and J. N. BeMiller.
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Effect of High-Temperature Drying of Pasta on Quality Parameters and on Solubility, Gel Electrophoresis, and Revered-Phase High-Performance Liquid Chromatography of Protein Components.
B. Aktan and K. Khan.
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Characteristics of Alkali-Extracted Starch Obtained from Corn Flour.
A. H. Mistry and S. R. Eckhoff.
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Water Loss and Structure Development in Model Cake Systems Heated by Microwave and Convection Methods.
L. L. P. Lambert, J. Gordon, and E. A. Davis.
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Characterization of Lotus Starch.
A. Suzuki, M. Kaneyama, K. Shibanuma, Y. Takeda, J. Abe, and S. Hizukuri.
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Effects of Metal-Complexing Agents on Water Binding by Gluten.
R. L. Clements.
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Firming of Bread Crumb with Cross-Linked Waxy Barley Starch Substituted for Wheat Starch.
T. Inagaki and P. A. Seib.
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Dielectric Monitoring of Gas Production in Fermenting Bread Dough.
M. Ito, S. Yoshikawa, K. Asami, and T. Hanai.
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Thermal and Gelling Properties of Maize Mutants from the OH43 Inbred Line.
Y.-J. Wang, P. White, and L. Pollak.
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Steamed Bread. IV. Negative Steamer-Spring of Strong Flours.
G. L. Rubenthaler, Y. Pomeranz, and M. L. Huang.
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Optimizing Texture of Reduced-Calorie Yellow Layer Cakes.
A. M. Frye and C. S. Setser.
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Corn Hardness as Related to Yield and Particle Size of Fractions from a Micro Hammer-Cutter Mill.
Y. V. Wu.
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NOTE: Copper (II) vs. Zinc Inorganic Salts as Oxidizers in Breadmaking.
K. F. Finney, B. L. Bruinsma, and 0. Natsuaki.
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NOTE: Parental Blends as Predictors of Quality in Spring Wheat Hybrids.
S. P. Lanning, C. F. McGuire, and L. E. Talbert.
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