LITERATURE ABSTRACTS

‘DSC Studies of Muscle Tissue Protein Denaturation’ (Lecture). H. Martens and E. Vold (Norwegian Food Res. Inst. As, Norway) ‘On the Nature of the Interaction Between Some Anionic Polysaccharides and Proteins.’ A. P. Imeson, D. A. Ledward and J. R. Mitchell ‘Effect of Pentosans on the Retrogradation of Wheat Starch Gels.’ S. K. Kim and B. L. D'Appolonia ‘Binding of Crumb Softeners and Dough Strengtheners During Bread Making.’ V. A. DeStefanis, J. G. Ponte Jr., F. H. Chung and N. A. Ruzza. ‘Flour Lipids and their Effects on Baking.’ F. MacRitchie ‘Gels Prepared by Adding D‐Glucono‐δ‐Lactone to Milk at High Temperature.’ V. R. Hawalker, M. Kalab and D. B. Emmans ‘Milk Gel Structure. VI. Cheese Texture and Microstructure.’ M. Kalab ‘Studies on Shape and Size of the Temperature‐Dependent Association of β‐Casein.’ R. Niki, K. Takase and S. Arima ‘Bread Staling Studies. II. Effect of Protein Content and Storage Temperature on the Role of Starch.’ S. K. Kim and B. L. D'Appolonia ‘Bread Staling Studies. III. Effect of Pentosans on Dough, Bread, and Bread Staling Rate.’ S. K. Kim and B. L. Appolonia. ‘Bread Staling Studies. I. Effect of Protein Content on Staling Rate and Bread Crumb Pasting Properties.’ S. K. Kim and B. L. D'Appolonia ‘Studies on the Mucilages Extracted from Ckra Fruits (Hibiscus esculentus L.) and Baobab Leaves ‘Meat Tenderness: Distribution of Molecular Species of Collagen in Bovine Muscle.’ A. J. Bailey and T. J. Sims ‘The Ottawa Starch Viscometer—A New Instrument for Research and Quality Control Applications.’ P. W. Voisey, D. Paton, and G E. Timbers