Effects of some cereal brans and textured vegetable protein on plasma lipids von Munoz, J M, Sandstead, H H, Jacob, R A, Logan, Jr, G M, Reck, S J, Klevay, L M, Dintzis, F R, Inglett, G E, Shuey, W C

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Influence of dietary fiber on trace element balance von Sandstead, H H, Muñoz, J M, Jacob, R A, Klevay, L M, Reck, S J, Logan, Jr, G M, Dintzis, F R, Inglett, G E, Shuey, W C

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Production of potato starch with low waste von Shaw, Roy, Shuey, W. C.

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Practical instruments for rheological measurements on wheat products von Shuey W.C

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Influence of wheat cultivars and environment on Agtron [color reflectance] values and flour ash von Shuey, W.C

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Method for preparing hydroxystyrenes and acetylated derivatives thereof von KUNITSKY KEITH,SHAH MUKESH C.,SHUEY STEVEN W.,TROST BARRY M.,WAGMAN MARK E

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Baking studies on the pin-milled and air-classified flour from four hard red spring wheat varieties von Hayashi, M, D'Appolonia, B.L, Shuey, W.C

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A micro unit for producing durum semolina [Wheat] von Vasiljevic, S, Banasik, O.J, Shuey, W.C

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Dual-purpose mill for flour and granular products von Shuey, W.C, Maneval, R.D, Dick, J.W

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Effect of storage time on Agtron reflectance values of flour von Watson C.A, Shuey W.C

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A computerized method for evaluating durum wheat quality von Dick J.W, Shuey W.C

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Influence of wheat classes, flour extractions, and baking methods on Egyptian Balady bread von Mousa E.I, Ibrahim R.H, Shuey W.C, Maneval R.D

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Adjustment of rheological properties of flours by fine grinding and air classification von Dick J.W, Shuey W.C, Banasik O.J

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note on the effect of water-flour ratio on flour protein extracted by employing a paint shaker von Shuey, W.C, Gilles, K.A

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Note on estimating ash content of flour mill streams of hard red spring wheat by proximate analysis of the manganese content of the water extract by using atomic absorption spectro... von Watson C.A, Shuey W.C, Sprick K.J

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Influence of ergot on spring wheat milling and baking quality von Shuey, W.C, Sibbitt, L.D, D'Appolonia, B.L

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Physical dough, baking, and nutritional qualities of straight-grade and extended-extraction [wheat] flours von Watson C.A, Shuey W.C, Crawford R.D, Gumbmann M.R

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Bromide residues in flour streams milled from fumigated wheats von Shuey, W.C, Youngs, V.L, Getzendaner, M.E

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Modoc-a New Durum Wheat for Northern California von Puri, YPaul, Baghott, Kenneth G, Vogt, Herbert E, Lehma, William F, Hempleman, EWayne, Shuey, William C

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Effects of some cereal brans and textured vegetable protein on plasma lipids1 von Munoz, JM, Sandstead, HH, Jacob, RA, Logan, GM, Reck, SJ, Klevay, LM, Dintzis, FR, Inglett, GE, Shuey, WC

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