Cereal Chemistry September-October 1993, Volume 70, Number 5

Twin-Screw Extrusion of Rice Flour with Salt and Sugar.
F. Hsieh, K. M. Grenus, L. Hu, and H. E. Huff.
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Enrichment of Tocopherols, Tocotrienols, and Oil in Barley Fractions by Milling and Pearling.
L. Wang, Q. Xue, R. K. Newman, and C. W. Newman.
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Phytate Content of Some Popular Kuwaiti Foods.
Mostafa S. Mameesh and Mamta Tomar.
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Effects of Phytic Acid on Protein Digestibility (In Vitro) and HCl-Extractability of Minerals in Pearl Millet Sprouts.
Alpana Kumar and B. M. Chauhan.
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Improved Chromatographic Separation and Characterization of Ethanol-Soluble Wheat Proteins.
F. R. Huebner and J. A. Bietz.
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Thermophysical Properties of Milled Rice Starch as Influenced by Variety and Parboiling Method.
C. G. Biliaderis, J. R. Tonogai, C. M. Perez, and B. 0. Juliano.
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Measurement and Interpretation of Dough Densities.
G. M. Campbell, C. D. Rielly, P. J. Fryer, and P. A. Sadd.
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Amylopectin and Intermediate Materials in Starches from Mutant Genotypes of the Oh43 Inbred Line.
Y.-J. Wang, P. White, L. Pollak, and J. Jane.
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Wheat Starch, Cassava Starch, and Cassava Flour Impairment of the Breadmaking Potential of Wheat Flour.
I. DeFloor, M. Nys, and J. A. Delcour.
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Effect of Pectin-Wheat Bran Blends on Rat Blood Lipid and Fecal Responses and on Muffin Quality.
G. S. Ranhotra. J. A. Gelroth, and B. K. Glaser.
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Reaction Patterns of Maize a-Amylases with Soluble Starch, Granular Starch, and Maltooligosaccharides.
C. A. Knutson.
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Enzymatic Analysis of /-Glucan Content in Different Oat Genotypes.
Koom Chang Cho and Pamela J. White.
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Determination of Molecular Size Distribution of Starch and Debranched Starch by a Single Procedure Using High-Performance Size-Exclusion Chromatography.
A. G. W. Bradbury and A. B. Bello.
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Glass Transitions of Extrudates: Relationship with Processing-Induced Fragmentation and End-Product Attributes.
G. Kaletunc and K. J. Breslauer.
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Changes in the Levels of Glutathione and Cysteine During the Mixing of Doughs with L-threo- and D-erythro-Ascorbic Acid.
R. Sarwin, G. Laskawy, and W. Grosch.
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Stability and Nutrient Contribution of ,8-Carotene Added to Selected Bakery Products.
D. E. Rogers, R. B. Malouf, J. Langemeier, J. A. Gelroth, and G. S. Ranhotra.
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Utilizing Ethanol Containing an Antioxidant or Chelator to Produce Stable Brown Rice Products.
E. T. Champagne and R. J. Hron, Sr..
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Amylopectin-Staling of Cooked Nonwaxy Milled Rices and Starch Gels.
C. M. Perez, C. P. Villareal, B. 0. Juliano, and C. G. Biliaderis.
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Nutritive Value of Chicken and Corn Flour Mixtures in Formulas or Infants with Lactose Intolerance.
L. Cornejo, M. Hernaindez, and A. Sotelo.
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Extract Viscosity as an Indirect Assay for Water-Soluble Pentosan Content in Rye.
D. Boros, R. R. Marquardt, B. A. Slominski, and W. Guenter.
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D-Glutenin Subunits: N-Terminal Sequences and Evidence for the Presence of Cysteine.
Stefania Masci, Domenico LeFiandra, Enrico Porceddu, Ellen J.-L. Lew, H. Peggy Tao, and Donald D. Kasarda.
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The Role of Xanthan Gum in White Layer Cakes.
R. A. Miller and R. C. Hoseney.
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Purification and Characterization of Lipoxygenase Isoenzymes in Germinaing Barley.
G. Yang, P. B. Schwarz, and B. A. Vick.
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Some Characteristics of Hydroxypropylated and Cross-Linked Rice Starch.
An-I Yeh and Su-Lan Yeh.
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Evidence for Glycosylation of the High Molecular Weight Glutenin Subunits 2, 7, 8, and 12 from Chinese Spring and TAM 105 Wheats.
K. A. Tilley, G. L. Lookhart, R. C. Hoseney, and T. P. Mawhinney.
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Variation of Seed Storage Proteins Within Hard Red Spring Wheat Cultivars and Effect on End-Use Properties.
M. E. McLendon, S. P. Lanning, C. F. McGuire, J. M. Martin, and L. E. Talbert.
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NOTE: Interior Channels of Starch Granules.
J. E. Fannon, J. M. Shull, and J. N. BeMiller.
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NOTE: Critical Moisture Content for Fissures in Rough Rice.
B. 0. Juliano and C. M. Perez.
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NOTE: Impact of Milling Procedure on Breadmaking Potential of Cassava Flour in Wheatless Breads.
. DeFloor and J. A. Delcour.
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