26.03.2013 Views

Cereals processing technology

Cereals processing technology

Cereals processing technology

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

130 <strong>Cereals</strong> <strong>processing</strong> <strong>technology</strong><br />

K Preston (eds), University Extension Press, University of Saskatchewan,<br />

Saskatoon, SK, 1998.<br />

37. DEXTER J E, MATSUO R R, KOSMOLAK F G, LEISLE D and MARCHYLO B A, ‘The<br />

suitability of the SDS-sedimentation test for assessing gluten strength in<br />

durum wheat’, Can. J. Plant Sci, 1980 60 25–29.<br />

38. CUBADDA R, CARCEA M and PASQUI L A, ‘Suitability of the gluten index test<br />

for assessing durum wheat and semolina’, Cereal Foods World, 1992 37<br />

866–69.<br />

39. MACDONALD C E, ‘Collaborative study on wet gluten and gluten index<br />

determinations of wheat flour or meal (AACC method 38-12)’, Cereal<br />

Foods World, 1994 39 403–5.<br />

40. MARCHYLO B A, DEXTER J E, CLARKE J M and AMES N, ‘Effects of protein<br />

content on CWAD quality’, pp. 53–62, Wheat Protein – Production and<br />

Marketing, D B Fowler, W E Geddes, A M Johnston, and K Preston (eds),<br />

University Extension Press, University of Saskatchewan, Saskatoon, SK,<br />

1998.<br />

41. MATSUO R R and DEXTER J E, ‘Comparison of experimentally milled durum<br />

wheat semolina to semolina produced by some Canadian commercial<br />

mills’, Cereal Chem, 1980 57 117–22.<br />

42. FEILLET P, AUTRAN J C and ICARD-VERNIÈRE C, ‘Pasta browness: an<br />

assessment’, J. Cereal Sci, 2000 32 215–33.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!