An optimized, straight-dough, bread-making method after 44 years [Wheat quality] von FINNEY, K. F

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Bread-making test for 10 grams of flour von SHOGREN, M. D, FINNEY, K. F

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Reselection of hard red winter wheat cultivar lancota for high grain protein content von CORPUZ, L. M, PAULSEN, G. M, HEYNE, E. G, FINNEY, K. F

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Spectrophotometric Determination of Urea, Thiourea, and Certain of Their Substitution Products with p-Dimethylaminobenzaldehyde and Diacetylmonoxime von Hoseney, R. C, Finney, K. F

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Molecular Approach to Breadmaking von Pomeranz, Y., Finney, K. F., Hoseney, R. C.

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Amino-acid composition of maturing wheat von Pomeranz, Y., Finney, K. F., Hoseney, R. C.

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Changes in urea-dispersibility of proteins during maturation von Hoseney, R. C., Finney, K. F., Pomeranz, Y.

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Copper (II) vs. zinc inorganic salts as oxidizers in breadmaking von Finney, K.F. (U.S. Grain Marketing Research Laboratory, ARS, USDA, Manhattan, KS), Bruinsma, B.L, Natsuaki, O

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Use of algae Dunaliella as a protein supplement in bread von Finney, K.F, Pomeranz, Y, Bruinsma, B.L

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Experimental micromilling: reduction of tempering time of wheat from 18-24 hours to 30 minutes von Finney, K.F, Bolte, L.C

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Polyacrylamide gel electrophoresis of wheat gliadins: the effect of environment and germination von Lookhart, G.L, Finney, K.F, Bruinsma, B.L

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Various oils, surfactants, and their blends as replacements for shortening in breadmaking [Oils from soybeans, corn, sunflowers and cottonseeds] von BRUINSMA, B. L, FINNEY, K. F

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Quick evaporation of protein hydrolyzates for amino acid assay von Hubbard, J.D, Finney, K.F

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Flour from germinated soybeans in high-protein bread von POMERANZ, Y., SHOGREN, M. D., FINNEY, K. F.

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Functional properties of some european wheats grown in Europe and Kansas von FINNEY, K. F, HEYNE, E. G, SHOGREN, M. D, BOLTE, L. C, POMERANZ, Y

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Surfactants as replacements for natural lipids in bread baked from defatted wheat flour von Chung, O. K., Pomeranz, Y., Finney, K. F., Shogren, M. P.

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Evaluation of factors affecting lipid binding in wheat flours von Pomeranz, Yeshajahu, Tao, Rita Pi-Chi, Hoseney, R. Carl, Shogren, M. D, Finney, Karl F

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A five-gram mixograph to determine and predict functional properties of wheat flours von Finney, K.F. (U.S. Grain Marketing Research Laboratory, ARS, USDA, Manhattan, KS)

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Reducing Grain Dust with Oil Additives von F. S. Lai

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Reproductibility of 100-gram bread volume as affected by correct-side, wrong-side, or both-sides break and shred von SHOGREN, M. D, FINNEY, K. F

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