MALOCCLUSION MODEL OF TEMPOROMANDIBULAR JOINT OSTEOARTHRITIS IN MICE WITH AND WITHOUT RECEPTOR FOR ADVANCED GLYCATION END PRODUCTS von Matías, E.M.Chávez, Mecham, D.K, Black, C.S, Graf, J.W, Steel, S.D, Wilhelm, S.K, Andersen, K.M, Mitchell, J.A, Macdonald, J.R, Hollis, W.R, Eggett, D.L, Reynolds, P.R, Kooyman, D.L

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Titratable acidity in water-saturated n-butyl alcohol and pe troleum ether extracts of some stored wheat products von Mecham, D.K, Mossan, A.P

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Fatty-acid esters of alkoxylated polyol glycosides as emulsi fiers in white layer cake von Kisell, L.T, Mecham, D.K, Mehltretter, C.L

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Soy-fortified wheat-flour blends. III. Storage stability of ingredients and incomplete blends von Mecham, D.K, Hanamoto, M.M, Bean, M.M, Fellers, D.A, Guadagni, D.G

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Soy-fortified wheat-flour blends. II. Storage stability of complete blends von Bean, M.M, Hanamoto, M.M, Mecham, D.K, Guadagni, D.G, Fellers, D.A

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Dried Japanese noodles. I. Properties of laboratory-prepared noodle doughs from sound and damaged wheat flours von Bean, M.M, Keagy, P.M, Fullington, J.G, Jones, F.T, Mecham, D.K

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Dried Japanese noodles. II. Effect of amylase, protease, salts, and pH on noodle doughs von Bean, M.M, Nimmo, C.C, Fullington, J.G, Keagy, P.M, Mecham, D.K

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Preparation and characterization of alpha-gliadin von Bernardin, J E, Kasarda, D D, Mecham, D K

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Further studies on the fractionation and characterization of the gel proteins of wheat flour by column chromatography von Cole, E.W, Ng, H, Mecham, D.K

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Gradient ultracentrifugation in the characterization of the acetic acid-insoluble proteins of wheat flour von Cole, E.W, Ng, H, Mecham, D.K

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Storage stability of protein-fortified flour blend A containing sodium stearoyl-2-lactylate [Wheat] von Bean M.M, Mecham D.K, Hanamoto M.M, Mossman A.P

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Soy-fortified wheat-flour blends, 2: Storage stability of complete blends von Bean, M.M, Hanamoto, M.M, Mecham, D.K, Guadagni, D.G, Fellers, D.A

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