Cereals processing technology
Cereals processing technology
Cereals processing technology
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154 <strong>Cereals</strong> <strong>processing</strong> <strong>technology</strong><br />
7.9 General sources of information<br />
BLAKENEY A B and O’BRIEN L (eds) 1998. Pacific People and Their Food.<br />
American Association of Cereal Chemists. St. Paul, MN.<br />
HOU G and KRUK M 1998. Asian Noodle Technology. AIB Technical Bulletin<br />
XX: 12. American Institute of Baking, Manhattan, KS.<br />
KRUGER J E, MATSUO R B and DICK J W (eds) 1995. Pasta and Noodle Technology.<br />
American Association of Cereal Chemists. St. Paul, MN.<br />
7.10 References<br />
1. MISKELLY D M 1993. Noodles – a new look at an old food. Food Australia<br />
45 496–500.<br />
2. CHEN P M T 1993. Noodle manufacturing <strong>technology</strong>. In Grains and<br />
Oilseeds: Handling Marketing, Processing. Vol. II Canadian International<br />
Grains Institute. Winnipeg, MB., Canada pp. 809–30.<br />
3. KUBOMURA K 1998. Instant noodles in Japan. In Cereal Foods World 43<br />
(4) 194–7. American Association of Cereal Chemists, St. Paul, MN.<br />
4. NAGAO S 1981. Soft wheat uses in the Orient. Chapter 7 in: Y. Yamazaki<br />
and C. Greenwood (eds.) Soft Wheat: Production, Breeding, Milling and<br />
Uses. American Association of Cereal Chemists, St. Paul, MN, pp. 267–<br />
304.<br />
5. NAGAO S 1996. Processing <strong>technology</strong> of noodle products in Japan. In: J.E.<br />
Kruger, R.B. Matsuo and J.W. Dick (eds.) Pasta and Noodle Technology,<br />
American Association of Cereal Chemists, St. Paul, MN, pp. 169–94.<br />
6. SAKAMAKI S 1997. Business Aside: Ando-San’s Revolution. Far Eastern<br />
Economic Review, April.<br />
7. The market competitiveness of Western Canadian Wheat: A joint study by<br />
the Manitoba Rural Adaptation Council Inc. and the Canadian Wheat<br />
Board. 1999.<br />
8. OLESON B 1998. Changing cereal consumption trends in the Pacific region.<br />
In: A B. Blakeney and L O’Brien (eds.) Pacific People and Their Food.<br />
American Association of Cereal Chemists, St. Paul, MN, pp. 1–12.<br />
9. CHAVASIT V and TONTISIRIN K 1998. Triple fortification of instant noodles<br />
in Thailand. Food and Nutrition Bulletin 19(2)164–7.<br />
10. KRUGER J E and LABERGE D E 1974. Changes in peroxidase activity and<br />
peroxidase isozyme patterns of wheat during kernel growth and<br />
maturation. Cereal Chem. 51 345.<br />
11. KRUGER, J E, HATCHER D W and DEXTER J E 1995. Influence of sprout<br />
damage on oriental noodle quality. In: K. Noda and D J Mares (eds)<br />
PreHarvest Sprouting in <strong>Cereals</strong>. Center for Academic Societies Japan,<br />
Osaka, p. 9–18.<br />
12. YANAGISAWA A and AMANO Y 1995 Degradation of flour colour in wheat<br />
damaged by rain in Hokkaido. In: K. Noda and D J Mares (eds)
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