FACTORS CONTRIBUTING TO BAKING QUALITY DIFFERENCES IN HARD RED SPRING WHEAT. I: BASES FOR DIFFERENT LOAF VOLUME POTENTIALSMARAIS GF; D'APPOLONIA BL.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 444-447; BIBL. 18 REF.Article

BREAD STALINGD'APPOLONIA BL; MORAD MM.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 3; PP. 186-190; BIBL. 27 REF.Conference Paper

COMPARISON OF NONSTARCHY POLYSACCHARIDES IN OATS AND WHEATMACARTHUR LA; D'APPOLONIA BL.1980; CEREAL CHEM.; USA; DA. 1980; VOL. 57; NO 1; PP. 39-45; BIBL. 25 REF.Article

BAKING STUDIES WITH CASSAVA AND YAM FLOUR. I. BIOCHEMICAL COMPOSITION OF CASSAVA AND YAM FLOUR.CIACCO CF; D'APPOLONIA BL.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 3; PP. 402-411; BIBL. 41 REF.Article

NOTE ON THE EFFECT OF PURIFICATION TREATMENT ON WATER-SOLUBLE PENTOSANS = NOTE SUR L'EFFET DU TRAITEMENT DE PURIFICATION, SUR LES PENTOSANES HYDROSOLUBLESLINTAS C; D'APPOLONIA BL.1972; CEREAL CHEM.; U.S.A.; DA. 1972; VOL. 49; NO 6; PP. 731-736; BIBL. 14 REF.Serial Issue

RECONSTITUTION STUDIES WITH SOUND AND SPROUTED WHEAT FLOURCIACCO CF; D'APPOLONIA BL.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 2; PP. 77-81; BIBL. 11 REF.Article

EFFECTS OF PROCESSING STEPS AND BAKING ON THIAMINE, RIBOFLAVIN, AND NIACIN LEVELS IN CONVENTIONAL AND CONTINUOUS PRODUCED BREADTABEKHIA MM; D'APPOLONIA BL.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 2; PP. 79-81; BIBL. 16 REF.Article

COMPARISON OF LEGUME AND WHEAT FLOUR CARBOHYDRATES. I. SUGAR ANALYSISNAIVIKUL O; D'APPOLONIA BL.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 913-918; BIBL. 19 REF.Article

CHARACTERIZATION OF STARCHES FROM VARIOUS TUBERS AND THEIR USE IN BREAD-BAKING.CIACCO CF; D'APPOLONIA BL.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 5; PP. 1096-1107; BIBL. 29 REF.Article

BREAD STALING STUDIES. III. EFFECT OF PENTOSANS ON DOUGH, BREAD, AND BREAD STALING RATE.KIM SK; D'APPOLONIA BL.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 2; PP. 225-229; BIBL. 18 REF.Article

EFFECTS OF MICROWAVE RADIATION AND STORAGE ON HARD RED SPRING WHEAT FLOURMACARTHUR LA; D'APPOLONIA BL.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 1; PP. 53-56; BIBL. 18 REF.Conference Paper

CARBOHYDRATES OF LEGUME FLOURS COMPARED WITH WHEAT FLOUR. II. STARCHNAIVIKUL O; D'APPOLONIA BL.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 1; PP. 24-28; BIBL. 27 REF.Article

COMPARISON OF OAT AND WHEAT CARBOHYDRATES. I: SUGARSMACARTHUR LA; D'APPOLONIA BL.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 455-457; BIBL. 23 REF.Article

BREAD STALING STUDIES. II. EFFECT OF PROTEIN CONTENT AND STORAGE TEMPERATURE ON THE ROLE OF STARCH.KIM SK; D'APPOLONIA BL.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 2; PP. 216-224; BIBL. 15 REF.Article

NOTE ON A PROCEDURE FOR THE ISOLATION OF THE WATER-INSOLUBLE PENTOSANS OF WHEAT FLOUR = NOTE SUR UNE TECHNIQUE D'ISOLEMENT DES PENTOSANES, INSOLUBLES DANS L'EAU, DE LA FARINE DE BLED'APPOLONIA BL; MACARTHUR LA.1975; CEREAL CHEM.; U.S.A.; DA. 1975; VOL. 52; NO 2; PP. 275-278; BIBL. 9 REF.Article

BREAD STALING STUDIES. 1. EFFECT OF SURFACTANTS ON MOISTURE MIGRATION FROM CRUMB TO CRUST AND FIRMNESS VALUES OF BREAD CRUMB = ETUDE DU RASSISSEMENT DU PAIN. 1. EFFETS DES AGENTS DE SURFACE SUR LA MIGRATION DE L'EAU DE LA MIE VERS LA CROUTE ET SUR L'INDICE DE FERMETE DE LA MIE DE PAINPISESOOKBUNTERNG W; D'APPOLONIA BL.1983; CERAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 4; PP. 298-300; BIBL. 22 REF.; 2 TABL.Article

INFLUENCE OF DRYING TEMPERATURE AND FARINA BLENDING ON SPAGHETTI QUALITYWYLAND AR; D'APPOLONIA BL.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 3; PP. 199-201; BIBL. 12 REF.Article

FACTORS CONTRIBUTING TO BAKING QUALITY DIFFERENCES IN HARD RED SPRING WHEAT. II: BASES FOR DIFFERENT MIXING PROPERTIESMARAIS GF; D'APPOLONIA BL.1981; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 5; PP. 448-453; BIBL. 20 REF.Article

CARBOHYDRATES OF LEGUME FLOURS COMPARES WITH WHEAT FLOUR. III: NONSTARCHY POLYSACCHARIDESNAIVIKUL O; D'APPOLONIA BL.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 2; PP. 45-49; BIBL. 24 REF.Article

HIGH-FIBER BREAD CONTAINING BREWER'S SPENT GRAIN.PRENTICE N; D'APPOLONIA BL.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 5; PP. 1084-1095; BIBL. 7 REF.Article

BREAD STALING STUDIES. I. EFFECT OF PROTEIN CONTENT ON STALING RATE AND BREAD CRUMB PASTING PROPERTIES.KIM SK; D'APPOLONIA BL.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 2; PP. 207-215; BIBL. 24 REF.Article

COMPARISON OF BRAN AND ENDOSPERM PENTOSANS IN IMMATURE AND MATURE WHEAT.D'APPOLONIA BL; MACARTHUR LA.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 5; PP. 711-718; BIBL. 10 REF.Article

CHANGES IN CARBOHYDRATE COMPONENTS DURING WHEAT MATURATION. I. CHANGES IN FREE SUGARS = MODIFICATIONS DES CONSTITUANTS GLUCIDIQUES PENDANT LA MATURATION DU BLE. I. MODIFICATIONS DES GLUCIDES LIBRESABOU GUENDIA M; D'APPOLONIA BL.1972; CEREAL CHEM.; U.S.A.; DA. 1972; VOL. 49; NO 6; PP. 664-676; BIBL. 1 P.Serial Issue

ROLLED HIGH-LYSINE BARLEY IN BREAKFAST CEREAL, COOKIES, AND BREADPRENTICE N; BURGER WC; D'APPOLONIA BL et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 5; PP. 413-416; BIBL. 8 REF.Article

BAKING STUDIES ON THE PIN-MILLED AND AIR-CLASSIFIED FLOUR FROM FOUR HARD RED SPRING WHEAT VARIETIES.HAYASHI M; D'APPOLONIA BL; SHUEY WC et al.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 4; PP. 525-539; BIBL. 14 REF.Article