ADJUSTMENT OF RHEOLOGICAL PROPERTIES OF FLOURS BY FINE GRINDING AND AIR CLASSIFICATION.DICK JW; SHUEY WC; BANASIK OJ et al.1977; CEREAL CHEM.; U.S.A.; DA. 1977; VOL. 54; NO 2; PP. 246-255; BIBL. 11 REF.Article

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INFLUENCE OF ERGOT ON SPRING WHEAT MILLING AND BAKING QUALITY = INFLUENCE DE L'ERGOT SUR LA QUALITE MEUNIERE DU BLE DE PRINTEMPS ET SA QUALITE BOULANGERESHUEY WC; SIBBITT LD; D'APPOLONIA BL et al.1975; CEREAL CHEM.; U.S.A.; DA. 1975; NO 1; PP. 101-107; BIBL. 9 REF.Article

BAKING STUDIES ON THE PIN-MILLED AND AIR-CLASSIFIED FLOUR FROM FOUR HARD RED SPRING WHEAT VARIETIES.HAYASHI M; D'APPOLONIA BL; SHUEY WC et al.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 4; PP. 525-539; BIBL. 14 REF.Article

EFFECTS OF SOME CEREAL BRANS AND TEXTURED VEGETABLE PROTEIN ON PLASMA LIPIDSMUNOZ JM; SANDSTEAD HH; JACOB RA et al.1979; AMER. J. CLIN. NUTRIT.; USA; DA. 1979; VOL. 32; NO 3; PP. 580-592; BIBL. 3 P.Article

HUMAN GASTROINTESTINAL ACTION ON WHEAT, CORN, AND SOY HULL BRAN; PRELIMINARY FINDINGSDINTZIS FR; LEGG LM; DEATHERAGE WL et al.1979; CEREAL CHEM.; USA; DA. 1979; VOL. 56; NO 3; PP. 123-127; BIBL. 14 REF.Article