Cereal Chemistry January-February 1993, Volume 70, Number 1

Effects of Drying Temperature and Farina Blending on Spaghetti Quality Using Response Surface Methodology.
L. J. Malcolmson, R. R. Matsuo, and R. Balshaw.
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Effect of Sorghum Flour Addition on the Characteristics of Wheat Flour Tortillas.
P. I. Torres, B. Ram'irez- Wong, S. 0. Serna-Saldivar, and L. W. Rooney.
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Production and Nutritional Value of Weaning Foods from Mixtures of Pearl Millet and Cowpeas.
H. D. Almeida-Dominguez, S. 0. Serna-Saldivar, M. H. Gomez, and L. W. Rooney.
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Sensory and Physical Properties of Cakes with Bovine Plasma Products Substituted for Egg.
C. C. Lee, J. A. Love, and L. A. Johnson.
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Direct Colorimetric Assay of Free Thiol Groups and Disulfide Bonds in Suspensions of Solubilized and Particulate Cereal Proteins.
K.- Y. Chan and B. P. Wasserman.
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Rapid Solid-Phase Determination of Cereal Protein Using Bicinchoninic Acid.
K. Y. Chan and B. P. Wasserman.
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Classification of Hard Red Wheat by Near-Infrared Diffuse Reflectance Spectroscopy.
S. R. Delwiche and K. H. Norris.
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Air-Aspirated Cleaning to Separate Sound from Preharvest-Sprouted Wheat.
A. D. Bettge and Y. Pomeranz.
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Waxy Corn Starch: Monoglyceride Interaction in a Model System.
J. J. Huang and P. J. White.
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Collaborative Evaluation of an Enzymatic Starch Damage Assay Kit and Comparison with Other Methods.
T. S. Gibson, C. J. Kaldor, and B. V. McCleary.
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Distribution of Polyphenol Oxidase in Flour Millstreams of Canadian Common Wheat Classes Milled to Three Extraction Rates.
D. W. Hatcher and J. E. Kruger.
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Ferulic Acid in Rye and Wheat Grain and Grain Dietary Fiber.
K. Rybka, J. Sitarski, and K. Raczynska-Bojanowska.
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Flow Behavior of Wheat Flour-Water Dough Using a Capillary Rheometer. I. Effect of Capillary Geometry.
N. Sharma, M. A. Hanna, and Y. R. Chen.
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Flow Behavior of Wheat Flour-Water Dough Using a Capillary Rheometer. II. Effects of Water, Protein, Mix, and Rest Time.
N. Sharma, M. A. Hanna, and D. B. Marx.
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Viscoelastograph Measures and Total Organic Matter Test: Suitability in Evaluating Textural Characteristics of Cooked Pasta.
M. G. D'Egidio, B. M. Mariani, S. Nardi, and P. Novaro.
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Extraction and Enrichment of (1 -3),(1 *-4)-,8-D-Glucan from Barley and Oat Brans.
R. S. Bhatty.
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Influence of Gluten Components and Flour Lipids on Soft White Wheat Quality.
M. S. Kaldy, G. R. Kereliuk, and G. C. Kozub.
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Fine Structure of Amylopectin in Relation to Gelatinization and Retrogradation Behavior of Maize Starches from Three wx-Containing Genotypes in Two Inbred Lines.
R. C. Yuan, D. B. Thompson, and C. D. Boyer.
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Relationship of Flour Aleurone Fluorescence to Flour Refinement for Some Canadian Hard Common Wheat Classes.
S. J. Symons and J. E. Dexter.
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Comparative Effects of Wheat Flour Protein, Lipid, and Pentosan Composition in Relation to Baking and Milling Quality.
R. Graybosch, C. J. Peterson, K. J. Moore, M. Stearns, and D. L. Grant.
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Characterization of Poorly Digested Protein of Cooked Rice Protein Bodies.
A. P. Resurreccion, X. Li, T. W. Okita, and B. 0. Juliano.
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Zein Composition in Hard and Soft Endosperm of Maize.
M. A. Dombrink-Kurtzman and J. A. Bietz.
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NOTE: Freezing Experiments on Yeasted Dough Slabs. Effects of Cryogenic Temperatures on the Baking Performance.
0. Neyreneuf and B. Delpuech.
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NOTE: Trypsin Inhibitor Measurement: Effect of Order of Reagent Addition.
C. E. Stauffer.
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NOTE: Thioredoxin and Bread Wheat.
J. H. Wong, K. Kobrehel, C. Nimbona, B. C. Yee, A. Balogh, F. Kiss, and B. B. Buchanan.
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