Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking qualitySISSONS, Mike J; SOH, Hwee N; TURNER, Matthew A et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 10, pp 1874-1885, issn 0022-5142, 12 p.Article

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghettiARAVIND, Nisha; SISSONS, Mike J; FELLOWS, Christopher M et al.Food chemistry. 2012, Vol 132, Num 2, pp 993-1002, issn 0308-8146, 10 p.Article

Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking qualitySISSONS, Mike J; BATEY, Lan L; BALFE, Sue et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 7, pp 1194-1200, issn 0022-5142, 7 p.Article

Relationship between glutenin subunit composition and gluten strength measurements in durum wheatSISSONS, Mike J; AMES, Nancy P; HARE, Ray A et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 14, pp 2445-2452, issn 0022-5142, 8 p.Article

A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking qualityTURNER, Matthew A; SOH, Cindy H. N; GANGULI, Nishath K et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 14, pp 2551-2555, issn 0022-5142, 5 p.Article