INSTRUMENTAL MEASUREMENTS: The Do‐Corder as a Possible Tool to Evaluate the Bread‐Making Properties of a Dough.S. Nagao, S. Endo, K. Takeya and K. TanakaINSTRUMENTAL MEASUREMENTS: Interpretation of Do‐Corder Curves. Identification of flour components influencing curve characteristics.S. Endo, S. Nagao, K. Takeya and K. TanakaINSTRUMENTAL MEASUREMENTS: Texture Analysis of Fish Fillets and Minced Fish by Both Sensory and Instrumental Methods.A. J. Borderies, M. Lamua and M. TegadaGENERAL PRINCIPLES: Applicability of Flow Models with Yield for lbmato Concentrates.M. A. Rao and H. J. CooleyGENERAL PRINCIPLES: Rheodynamics of Film‐Type Flow of Comminuted Meat Products.A. M. Brazhnikov, B. P. Filipenko and N. S. NikolaevGENERAL PRINCIPLES: Scanning Electron Microscopy of Flour‐Water Doughs Treated with Oxidizing and Reducing Agents.L. G. Evans, A. M. Pearson and G. R. HooperGENERAL PRINCIPLES: Differential Scanning Calorimetry Studies on the Crystallinity of Ageing Wheat Starch Gels.J. Longton and G. A. LeGrysGENERAL PRINCIPLES: A Mechanism by Which Shortening and Certain Surfactants Improve Loaf Volume in Bread.R. C. Junge and R. C. HoseneyGENERAL PRINCIPLES: Effect of Surface Tension in the Gas‐Dough Interface on the Rheological Behavior of Dough.A. H. BloksmaGENERAL PRINCIPLES: Correlation of Microscopic Structure of Corn Starch Granules with Rheological Properties of Cooked Pastes.D. D. Christianson, F. L. Baker, A. R. Loffredo and E. B. BagleyGENERAL PRINCIPLES: Myofibrils of Cooked Meat are a Continuum of Gap Filaments.R. H. Locker and D. J. C. WildGENERAL PRINCIPLES: The Chemistry of Textural Changes in Fruit During Storage.I. M. Bartley