Development of a High-Temperature-Dried Soft Wheat Pasta Supplemented with Cowpea (Vigna unguiculata (L.) Walp).Cooking Quality, Color, and Sensory Evaluation.
C. J. Bergman. D. G. Gualberto, and C. W. Weber.
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Correlation Between Glass Transition Temperature and Starch Retrogradation in the Presence of Sugars and Maltodextrins.
Y.-J. Wang and J. Jane.
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Quantitative Measurement of Extrusion-Induced Starch Fragmentation Products in Maize Flour Using Nonaqueous Automated Gel-Permeation Chromatography.
M. L. Politz, J. D. Timpa, and B. P. Wasserman.
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Effect of Variety and Growth Conditions on the Ability of Moist Oat Caryopses to Hydrolyze Triglycerides.
S. Parmar, E. G. Hammond, and K. J. Frey.
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Nutritional Properties of Hard White and Hard Red Winter Wheats and Oatmeal. I. Effects on Cholesterol Levels and Fecal Fat, Neutral Sterols, and Bile Acids in Cholesterol-Fed Rats.
B. B. Maziya-Dixon and C. F. Klopfenstein.
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Nutritional Properties of Hard White and Hard Red Winter Wheats and Oatmeal. II. Effects on Fecal Water-Holding Capacity and Loss of Protein, Ash, Calcium, and Zinc in Cholesterol-Fed Rats.
B. B. Maziya-Dixon and C. F. Klopfenstein.
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Viscoelastic Properties of Rice-Flour Pastes and Their Relationship to Amylose Content and Rice Quality.
K. Radhika Reddy,R. Subramanian, S. Zakiuddin Ali, and K. R. Bhattacharya.
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Energy Value of Medium-Chain Triglycerides in Muffins Fed to Rats.
G. S. Ranhotra, J. A. Gelroth, and B. K. Glaser.
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Effect of Planting Date on Maize Starch Thermal Properties.
M. R. Campbell, L. M. Pollak, and P. J. White.
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Firming Effects in Danish Pastry.
L. G. Sternhagenand R. C. Hoseney.
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Pressure-Sensitive Adhesive Properties of Wheat Flour Dough and the Influence of Temperature, Separation Rate, and Moisture Content.
S. S. Heddleson, D. D. Hamann, D. R. Lineback, and L. Slade.
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Comparison of Yield and Properties of Amaranth Starches Using Wet and Dry-Wet Milling Processes.
J. Uriyapongson and P. Rayas-Duarte.
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Evaluation of Starch Damage Values Determined Enzymatically or Amperometrically.
D. E. Rogers, J. A. Gelroth, J. M. Langemeier, and G. S. Ranhotra.
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Amylose-Lipid Complex Formation During Single-Screw Extrusion of Various Corn Starches.
S. Bhatnagar andM. A. Hanna.
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Extrusion Processing Conditions for Amylose-Lipid Complexing.
S. Bhatnagar and M. A. Hanna.
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Formulation of Gluten-Free Pocket-Type Flat Breads: Optimiza-tion of Methylcellulose, Gum Arabic, and Egg Albumen Levels by Response Surface Methodology.
I. Toufeili, S. Dagher,S. Shadarevian, A. Noureddine, M. Sarakbi, and M. T. Farran.
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Association of Sugar-Snap Cookie Quality with High Molecular Weight Glutenin Alleles in Soft White Spring Wheats.
E. Souza, M. Kruk, and D. W. Sunderman.
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Amino Acid Content and Protein Biological Evaluation of 12Mexican Varieties of Rice.
A. Sotelo, M. Hernandez, I. Montalvo, and V. Sousa.
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Limit Dextrinase from Malted Barley: Extraction, Purification, and Characterization.
A. W. MacGregor, L. J. Macri, S. W. Schroeder, and S. L. Bazin.
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Preparation of Granular Cold-Water-Soluble Starches by Alcoholic-Alkaline Treatment.
J. Chen and J. Jane.
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Properties of Granular Cold-Water-Soluble Starches Prepared by Alcoholic-Alkaline Treatments.
J. Chen and J. Jane.
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Differences in Physical Properties and Microstructure of Wheat Cultivars and Extrusion Qualities.
M. Sutheerawattananonda, M. Bhattacharya, W. Moore, and R. G. Fulcher.
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Note: Changes in Mixograms Resulting from Variations in Shear Caused by Different Bowl Pin Sizes.
J. L. Hazelton and C. E.Walker.
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Note: Rapid Determination of Dry Gluten by Microwave.
C. N. Vatsala and P. Haridas Rao.
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Note: Study of Wheat Starch Structures by Sonication Treatment.
M. Seguchi, T. Higasa, and T. Mori.
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Erratum
.
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Recently Accepted Manuscripts
.
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Index to Volume 71
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