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Keybot 6 Results  grainscanada.gc.ca
  The history of durum wh...  
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Ambalamaatil, S, Lukow, OM, Hatcher, DW, Dexter, JE, Malcolmson, LJ and Watts, BM, 2002 - Milling and quality evaluation of Canadian hard white spring wheats. Cereal Foods World 47:319-327.
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Ambalamaatil, S, Lukow, OM, Hatcher, DW, Dexter, JE, Malcolmson, LJ et Watts, BM, 2002 - Milling and quality evaluation of Canadian hard white spring wheats. Cereal Foods World 47:319-327.
  The history of durum wh...  
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Brennan, CS and Cleary, LJ, 2005 - The potential use of cereal (1—›3, 1—›4)-β-D-glucans as functional food ingredients. Journal of Cereal Science 42:1-13.
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Brennan, CS et Cleary, LJ, 2005 - The potential use of cereal (1—›3, 1—›4)-β-D-glucans as functional food ingredients. Journal of Cereal Science 42:1-13.
  hdwb-habd-eng  
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Brennan, CS and Cleary, LJ, 2005. The potential use of cereal (13, 14)--D-glucans as functional food ingredients. Journal of Cereal Science 42:1-13.
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Carrillo JM, Vasquez JF and Orellana J, 1990. Relationships between gluten strength and glutenin proteins in durum wheat cultivars. Plant Breeding 104:325-333.
  The history of durum wh...  
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Malcolmson, LJ, Matsuo, RR and Balshaw, R, 1993 - Textural optimization of spaghetti using response surface methodology: Effects of drying temperature and durum protein level. Cereal Chemistry 70:417-423.
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Malcolmson, LJ, Matsuo, RR et Balshaw, R, 1993 - Textural optimization of spaghetti using response surface methodology: Effects of drying temperature and durum protein level. Cereal Chemistry 70:417-423.
  hdwb-habd-eng  
Show textShow cached sourceOpen source URL
Ambalamaatil, S, Lukow, OM, Hatcher, DW, Dexter, JE, Malcolmson, LJ and Watts, BM, 2002. Milling and quality evaluation of Canadian hard white spring wheats. Cereal Foods World 47:319-327.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine grainscanada.gc.ca as primary domain
Asenstorfer, RE, Wang, Y and Mares, DJ, 2006. Chemical structure of flavonoid components in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science 47:6-17.