RELATIONSHIP BETWEEN SOME DURUM WHEAT PHYSICAL CHARACTERISTICS AND SEMOLINA MILLING PROPERTIESMATSUO RR; DEXTER JE.1980; CANAD. J. PLANT SCI.; CAN; DA. 1980; VOL. 60; NO 1; PP. 49-53; ABS. FRE; BIBL. 12 REF.Article

EFFECT OF SEMOLINA EXTRACTION RATE ON SEMOLINA CHARACTERISTICS AND SPAGHETTI QUALITYDEXTER JE; MATSUO RR.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 841-852; BIBL. 22 REF.Article

THE EFFECT OF GLUTEN PROTEIN FRACTIONS ON PASTA DOUGH RHEOLOGY AND SPAGHETTI-MAKING QUALITY.DEXTER JE; MATSUO RR.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 44-57; BIBL. 1 P. 1/2Article

EFFECT OF WATER CONTENT ON CHANGES IN SEMOLINA PROTEINS DURING DOUGH-MIXINGDEXTER JE; MATSUO RR.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 1; PP. 15-19; BIBL. 35 REF.Article

AMINO ACID COMPOSITION OF MATURING ENDOSPERM FROM HEXAPLOID TRITICALE AND ITS SPRING RYE AND DURUM WHEAT PARENTS = COMPOSITION EN ACIDES AMINES DE L'ALBUMEN EN COURS DE MATURATION DE TRITICALE HEXAPLOIDE ET DES LIGNEES PARENTALES DE SEIGLE ET DE BLE DURDEXTER JE; DRONZEK BL.1975; CANAD. J. PLANT SCI.; CANADA; DA. 1975; VOL. 55; NO 2; PP. 537-546; ABS. FR.; BIBL. 23REFArticle

RELATIONSHIP BETWEEN DURUM WHEAT PROTEIN PROPERTIES AND PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITYDEXTER JE; MATSUO RR.1980; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1980; VOL. 28; NO 5; PP. 899-902; BIBL. 30 REF.Article

EFFECT OF STARCH ON PASTA DOUGH RHEOLOGY AND SPAGHETTI COOKING QUALITYDEXTER JE; MATSUO RR.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 190-195; BIBL. 36 REF.Article

EFFECT OF SMUDGE AND BLACKPOINT, MILDEWED KERNELS, AND ERGOT ON DURUM WHEAT QUALITYDEXTER JE; MATSUO RR.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 1; PP. 63-69; BIBL. 30 REF.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

EFFECT OF SPROUT DAMAGE ON DURUM WHEAT AND SPAGHETTI QUALITY. = EFFET DE L'ENDOMMAGEMENT PAR GERMINATION SUR LA QUALITE DU BLE DUR ET DES SPAGHETTI.MATSUO RR; DEXTER JE; MACGREGOR AW et al.1982; CEREAL CHEMISTRY.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 6; PP. 468-472; BIBL. 40 REF.; 3 FIG./4 TABL.Article

A SCANNING ELECTRON MICROSCOPY STUDY OF WHEAT GLUTENDRONZEK BL; DEXTER JE; MATSUO RR et al.1980; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1980; VOL. 13; NO 4; PP. 162-166; ABS. FRE; BIBL. 23 REF.Article

SCANNING ELECTRON MICROSCOPY STUDY OF SPAGHETTI PROCESSINGMATSUO RR; DEXTER JE; DRONZEK BL et al.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 5; PP. 744-753; BIBL. 11 REF.Article

HIGH TEMPERATURE DRYING: EFFECT ON SPAGHETTI PROPERTIESDEXTER JE; MATSUO RR; MORGAN BC et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1741-1746; BIBL. 26 REF.Article

SCANNING ELECTRON MICROSCOPY OF COOKED SPAGHETTI.DEXTER JE; DRONZEK BL; MATSUO RR et al.1978; CEREAL CHEM.; U.S.A.; DA. 1978; VOL. 55; NO 1; PP. 23-30; BIBL. 27 REF.Article

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

RELATIONSHIP OF EXOPROTEOLYTIC AND ENDOPROTEOLYTIC ACTIVITY TO STORAGE PROTEIN HYDROLYSIS IN GERMINATING DURUM AND HARD RED SPRING WHEATPRESTON KR; DEXTER JE; KRUGER JE et al.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 877-888; BIBL. 2 P.Article

AN IMPROVED METHOD FOR MILLING SEMOLINA IN THE BUHLER LABORATORY MILL AND A COMPARISON TO THE ALLIS-CHALMERS LABORATORY MILLDEXTER 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.Article

A SCANNING ELECTRON MICROSCOPY STUDY OF JAPANESE NOODLESDEXTER JE; MATSUO RR; DRONZEK BL et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 202-208; BIBL. 16 REF.Article

A RELATIONSHIP BETWEEN DURUM WHEAT QUALITY AND GLIADIN ELECTROPHOREGRAMSKOSMOLAK FG; DEXTER JE; MATSUO RR et al.1980; CANAD. J. PLANT SCI.; CAN; DA. 1980; VOL. 60; NO 2; PP. 427-432; ABS. FRE; BIBL. 11 REF.Article

EFFECT OF NITROGEN FERTILIZATION ON THE QUALITY CHARACTERISTICS OF FIVE NORTH AMERICAN AMBER DURUM WHEAT CULTIVARSDEXTER JE; CROWLE WL; MATSUO RR et al.1982; CANADIAN JOURNAL OF PLANT SCIENCE; ISSN 0008-4220; CAN; DA. 1982; VOL. 62; NO 4; PP. 901-912; ABS. FRE; BIBL. 2 P.Article

EFFECT OF NITROGEN FERTILIZATION ON THE QUALITY CHARACTERISTICS OF FIVE NORTH AMERICAN AMBER DURUM WHEAT CULTIVARS = EFFET DES ENGRAIS AZOTES SUR LES CARACTERISTIQUES DE QUALITE DE CINQ CULTIVARS NORD-AMERICAINS DE BLE DUR AMBREDEXTER JE; CROWLE WL; MATSUO RR et al.1982; CANADIAN JOURNAL OF PLANT SCIENCE; ISSN 0008-4220; CAN; DA. 1982; VOL. 62; NO 4; PP. 901-912; ABS. FRE; BIBL. 37 REF.; 6 TABL.Article

COMPARISON OF GLUTEN STRENGTH, MIXING PROPERTIES, BAKING QUALITY AND SPAGHETTI QUALITY OF SOME CANADIAN DURUM AND COMMON WHEATSDEXTER JE; MATSUO RR; PRESTON KR et al.1981; CAN. INST. FOOD SCI. TECHNOL. J.; ISSN 0315-5463; CAN; DA. 1981; VOL. 14; NO 2; PP. 108-111; ABS. FRE; BIBL. 22 REF.Article

DER EINFLUSS DER TROCKNUNGSBEDINGUNGEN AUF DIE SPAGHETTI-QUALITAET = INFLUENCE DES CONDITIONS DE SECHAGE SUR LA QUALITE DE PATES ALIMENTAIRESDEXTER JE; MATSUO RR; DANIEL RW et al.1981; GETREIDE MEHL BROT (1972); ISSN 0367-4177; DEU; DA. 1981; VOL. 35; NO 6; PP. 153-157; BIBL. 31 REF.Article

THE SUITABILITY OF THE SDS-SEDIMENTATION TEST FOR ASSESSING GLUTEN STRENGTH IN DURUM WHEATDEXTER JE; MATSUO RR; KOSMOLAK FG et al.1980; CANAD. J. PLANT SCI.; CAN; DA. 1980; VOL. 60; NO 1; PP. 25-29; ABS. FRE; BIBL. 13 REF.Article