Cereal Chemistry September-October 1992, Volume 69, Number 5

Glucan Content and Viscosities of Barleys and Their Roller-Milled Flour and Bran Products.
R. S. Bhatty.
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Alkylresorcinols in Extruded Cereal Brans.
I. Al-Ruqaie and K. Lorenz.
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Isolation and Fractionation of Carbohydrate-Containing Proteins from Wheat Gluten.
J. Chen, K. Khan, D. R. Shelton, and B. L. D'Appolonia.
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Structural Characterization of the Carbohydrate Portion of a Glycopeptide from Wheat Gluten.
J. Chen, D. R. Shelton, B. L. D'Appolonia, and K. Khan.
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Cholesterol-Lowering Effects of Rice Bran and Rice Bran Oil Fractions in Hypercholesterolemic Hamsters.
T. S. Kahlon, R. M. Saunders, R. N. Sayre, F. I. Chow, M. M. Chiu, and A. A. Betschart.
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Effect of Addition of Zein and Gliadin on the Rheological Properties of Amylopectin Starch with Low-to-Intermediate Moisture.
H. Madeka and J. L. Kokini.
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Bread Crumb Amylograph Studies. I. Effects of Storage Time, Shortening, Flour Lipids, and Surfactants.
A. Xu, O. K. Chung, and J. G. Ponte, Jr.
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Bread Crumb Amylograph Studies. II. Cause of Unique Properties.
A. Xu, J. G. Ponte, Jr., and O. K. Chung.
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Characterization of Low Molecular Weight Glutenin Subunits by Reversed-Phase High-Performance Liquid Chromatography, Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis, and N-Terminal Amino Acid Sequencing.
E. J.-L. Lew, D. D. Kuzmicky, and D. D. Kasarda.
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Functional Properties of Psyllium in Wheat-Based Products.
Z. Czuchajowska, B. Paszczynska, and Y. Pomeranz.
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Characterization of Starch Isolated from Oat Groats with Different Amounts of Lipid.
S. M. Hartunian Sowa and P. J. White.
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Physical and Chemical Studies of Taro Starches and Flours.
J. Jane, L. Shen, J. Chen, S. Lim, T. Kasemsuwan, and W. K. Nip.
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Composition of High-Molecular-Weight Glutenin Subunit Dimers Formed by Partial Reduction of Residue Glutenin.
W. E. Werner, A. E. Adalsteins, and D. D. Kasarda.
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Influence of Added Enzymes on the Rheological Properties of a Wheat Flour Dough.
L. Lindahl and A.-C. Eliasson.
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Measurement of Flour Color in Color Space Parameters.
J. R. Oliver, A. B. Blakeney, and H. M. Allen.
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Influence of Protein Addition on Rheological Properties of Amylose-and Amylopectin-Based Starches in Excess Water.
L. L. Chedid and J. L. Kokini.
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Flavor Characterization of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat.
C.- Y. Chang and E. Chambers IV.
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Analysis of Relationships Between Flour Quality Properties and Protein Fractions in a World Wheat Collection.
K. R. Preston, O. M. Lukow, and B. Morgan.
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Popping Behavior and Zein Coating of Popcorn.
P. J. Wu and H. G. Schwartzberg.
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Effect of Certain Salts on Bread Loaf Volume and on Soluble Nitrogen of Wheat Flour and Nonfat Dry Milk Slurries.
R. R. Roach, C. S. Lai, and R. C. Hoseney.
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Phytate Content of Soft Wheat Brans as Related to Kernel Size, Cultivar, Location, and Milling and Flour Quality Parameters.
F. R. Dintzis, J. Lehrfeld, T. C. Nelsen, and P. L. Finney.
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Effect of Baking Absorption on Bread Yield, Crumb Moisture, and Crumb Water Activity.
D. P. Puhr and B. L. D'Appolonia.
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