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STARCH DEGRADATION IN ENDOSPERMS OF BARLEY AND WHEAT KERNELS DURING INITIAL STAGES OF GERMINATIONMACGREGOR AW; MATSUO RR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 3; PP. 210-216; BIBL. 34 REF.Article

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EFFECT OF PROTEIN CONTENT ON THE COOKING QUALITY OF SPAGHETTI = EFFET DE LA TENEUR EN PROTEINES SUR LES QUALITES DE CUISSON DES SPAGHETTIMATSUO RR; BRADLEY JW; IRVINE GN et al.1972; CEREAL CHEM.; U.S.A.; DA. 1972; VOL. 49; NO 6; PP. 707-711; BIBL. 11 REF.Serial Issue

A RESEARCH NOTE. AN IMPROVED METHOD FOR MILLING SEMOLINA IN THE BUHLER LABORATORY MILL AND A COMPARISON TO THE ALLIS-CHALMERS LABORATORY MILL = NOTE DE RECHERCHE. UNE METHODE AMELIOREE POUR LA MOUTURE DE LA SEMOULE DANS UN MOULIN DE LABORATOIRE BUHLER ET COMPARAISON AVEC LE MOULIN DE LABORATOIRE ALLIS-CHALMERSDEXTER JE; BLACK HC; MATSUO RR et al.1982; CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL; ISSN 0315-5463; CAN; DA. 1982; VOL. 15; NO 3; PP. 225-228; ABS. FRE; BIBL. 14 REF.; 2 FIG./1 TABL.Article

SPAGHETTI STICKINESS : SOME FACTORS INFLUENCING STICKINESS AND RELATIONSHIP TO OTHER COOKING QUALITY CHARACTERISTICS = LE CARACTERE COLLANT DES SPAGHETTI : QUELQUES FACTEURS INFLUENCANT LE CARACTERE COLLANT ET LEUR INFLUENCE SUR LES AUTRES CARACTERISTIQUES DE QUALITE A LA CUISSONDEXTER JE; MATSUO RR; MORGAN BC et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1545-1559; 8 P.; BIBL. 40 REF.; 13 TABL.Article

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