Bibliografía

Abdel-Aal-ESM; Sosulski-FW; Youssef-MM; Shehata-AAY Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean. Plant-Foods-for-Human-Nutrition. 1993, 44: 3, 227-239; 22 ref.

Addo,-K.; Coahran,-D.R.; Pomeranz,-Y. A new parameter related to loaf volume based on the first derivative of the alveograph curve. Cereal-Chem. St. Paul, Minn. : American Association of Cereal Chemists. Jan/Feb 1990. v. 67 (1) p. 64-69. ill.

Addo,-K.; Pomeranz,-Y. Effects of lipids and emulsifiers on alveograph characteristics. Cereal-Chem. St. Paul, Minn. : American Association of Cereal Chemists. Jan/Feb 1992. v. 69 (1) p. 6-12.

Almana-HA; Mahmoud-RM Palm date seeds as an alternative source of dietary fiber in Saudi bread. Ecology-of-Food-and-Nutrition. 1994, 32: 3-4, 261-270; 25 ref.

Alvarez-JB; Ballesteros-J; Arriaga-HO; Martin-LM  The rheological properties and baking performances of flours from hexaploid tritordeums. Journal-of-Cereal-Science. 1995, 21: 3, 291-299; 29 ref.

Alvarez-JB; Martin-LM  Variation for breadmaking quality characters in several crosses of hexaploid tritordeum (XTritordeum Ascherson et Graebner) with a common parent. Cereal-Research-Communications. 1994, 22: 4, 285-291; 20 ref.

An installation for reological investigation. [Food processing]  Izv-Vyssh-Ucheb-Zaved-Pishch-Tekhnol, 1970, 6: 126-128.

Andrews-JL; Hay-RL; Skerritt-JH; Sutton-KH  HPLC and immunoassay-based glutenin subunit analysis: screening for dough properties in wheats grown under different environmental conditions. Journal-of-Cereal-Science. 1994, 20: 3, 203-215; 33 ref.

Ann-Tech-Agric. Paris, Institut national de la recherche agronomique. 1979. v. 28 (3) p. 273-286. ill.

Autran-JC; Pogna-NE; Kudryavtsev-AM  Use of genetic variation in the improvement of quality in durum wheat. Durum wheat quality in the Mediterranean region. Proceedings of the seminar, Zaragoza, Spain, 17-19 November 1993. Options-Mediterraneennes.-Serie-A,-Seminaires-Mediterraneens. 1995, No. 22, 173-180; 18 ref.

Bakhella-M; Kaanana-A; Baba-M Effect of underground storage on some chemical and rheological properties of wheat. Al-Awamia. 1993, No. 83, 5-28; 23 ref.

Bakshi,-A-K; Sing,-B; Gill,-K-S  Correlation and regression studies of various mixographic and alveographic characters of triticales  J-Res-Punjab-Agric-Univ, June 1976, 13 (2): 117-123. Ref.

Bargale-PC; Irudayaraj-J; Marquis-B Studies on rheological behaviour of canola and wheat. Journal-of-Agricultural-Engineering-Research. 1995, 61: 4, 267-274; 26 ref.

Bebyakin-VM; Krupnova-O  Evaluation of the grain quality of spring bread wheat by sedimentation indices. Sel'skokhozyaistvennaya-Biologiya. 1994, No. 5, 52-57; 10 ref.

Bebyakin-VM; Zlobina-LN Informativeness of adaptability indices used in breeding hard spring wheat cultivars. Russian-Agricultural-Sciences. 1994, No. 7, 4-7; 5 ref.

Berger,-M.; Grandvoinnet,-P. Evaluation of ascorbic acid and cysteine chlorhydrate effects on the rheological properties of wheat flour doughs with the alveograph and the farinograph. Effets de l'acide ascorbique et du chlorhydrate de cysteine sur les proprietes rheologiques des pates de farine de ble appreciees a l'aide de l'alveographe et du farinographe.

Bettge,-A.; Rubenthaler,-G.L.; Pomeranz,-Y. Alveograph algorithms to predict functional properties of wheat in bread and cookie baking. Cereal-Chem. St. Paul, Minn. : American Association of Cereal Chemists. Mar/Apr 1989. v. 66 (2) p. 81-86.

Bhuiyan-MZH; Amanatullah-AZ; Huq-MM A comparative study on the quality of whole wheat flours available in the Dhaka City markets and those of local and imported origin. Bangladesh-Journal-of-Scientific-and-Industrial-Research. 1993, 28: 1, 75-84; 5 ref.

Boggini-G; Tusa-P; Pogna-NE  Bread making quality of durum wheat genotypes with some novel glutenin subunit compositions. Journal-of-Cereal-Science. 1995, 22: 2, 105-113; 31 ref.

Boggini-G; Tusa-P; Pogna-NE Bread making quality of durum wheat genotypes with some novel glutenin subunit compositions. Journal-of-Cereal-Science. 1995, 22: 2, 105-113; 31 ref.

Borghi-B; Perenzin-M  Diallel analysis to predict heterosis and combining ability for grain yield, yield components and bread-making quality in bread wheat (T. estivum).  Theoretical-and-Applied-Genetics. 1994, 89: 7-8, 975-981; 22 ref.

Boyacioglu,-M.H.; Dick,-J.W.; D'Appolonia,-B.L.A comparison of the Chopin-Dubois and modified Buhler durum wheat laboratory mills. Cereal-foods-world. St. Paul, Minn., American Association of Cereal Chemists. Oct 1991. v. 36 (10) p. 893-896.

Boyadzhieva-D  Agronomic characteristics of Triticum aestivum varieties and lines with high and low grain quality. Rasteniev"dni-Nauki. 1995, 32: 1-2, 67-70; 6 ref.

Branlard,-G.; Pierre,-J.; Rousset,-M. Selection indices for quality evaluation in wheat breeding. Theor-Appl-Genet. Berlin, W. Ger. : Springer International. 1992. v. 84 (1/2) p. 57-64.

Branlard-G; Dardevet-M A null Gli-D1 allele with a positive effect on bread wheat quality. Journal-of-Cereal-Science. 1994, 20: 3, 235-244; 33 ref.

Bread crumb rheology. II. A kenyerbelzet reologiaja. II. Sutoipar. Budapest, Lapkiado Vallalat. Jan/Feb 1979. v. 26 (1) p. 11-18. ill.

Brennan-PS; Martin-DJ; Eisemann-RL; Mason-LR; Sheppard-JA; Norris-RG; Smith-GD; Uebergang-RW; The-D; Keys-PJ; Agius-PJ Triticum aestivum ssp. vulgare (bread wheat) cv. Batavia. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 853-854.

Brennan-PS; Martin-DJ; Thompson-JP; Mason-LR; Sheppard-JA; Keys-PJ; Uebergang-RW; The-D; Agius-PJ; Fiske-ML; Ross-J; Clewett-Triticum aestivum ssp. vulgare (bread wheat) cv. Pelsart. TG  Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 864-865.

Brett,-G.M.; Mills,-E.N.C.; Tatham,-A.S.; Fido,-R.J.; Shewry,-P.R.; Morgan,-M.R.A. Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flours. Theor-appl-genet. Berlin, W. Ger. : Springer International. May 1993. v. 86 (4) p. 442-448.

Bussiere,-G; Gerard,-R  Study at zymotachygraph Chopin on the comparative influence of glucamylase and saccharose on the gas development during fermentation Sci-Aliment, Apr 1973, 19 (4): 97-114. Eng. sum.

Chen,-J.; D'Appolonia,-B.L. Alveograph studies on hard red spring wheat flour. Cereal-Foods-World. St. Paul, Minn. : American Association of Cereal Chemists. Dec 1985. 30 (12) p. 862-867. ill.

Chwiej,-M; Kurlowicz,-M  Some rheological properties of red beets  Rocz-Technol-Chem-Zywn, 1972, 22 (3/4): 288-294. Eng. sum.

Ciaffi-M; Lafiandra-D; Turchetta-T; Ravaglia-S; Bariana-H; Gupta-R; MacRitchie-F  Breadbaking potential of durum wheat lines expressing both X- and Y-type subunits at the Glu-A1 locus.  Cereal-Chemistry. 1995, 72: 5, 465-469; 25 ref.

Cmolik,-J.; Kultova,-I.; Stern,-P. Effect of the composition of fat basis on rheological properties of emulsified food fats. Vliv slozeni tukove nasady na reologicke vlastnosti emulgovanych pokrmovych tuku. Prum-Potravin-Tech-Ekon-Prum-Vyroby-Potravin. Praha, Statni zemedelske nakladatelstvi. Mar 1982. v. 33 (3) p. 178-180. ill.

Conde-Petit-B; Escher-F Influence of starch-lipid complexation on the ageing behaviour of high concentration [potato, wheat and maize] starch gels. Starch-Starke. 1994, 46: 5, 172-177; 31.

Cubadda,-R.; Carcea,-M.; Pasqui,-L.A. Suitability of the gluten index method for assessing gluten strength in durum wheat and semolina. Cereal-Foods-World. St. Paul, Minn. : American Association of Cereal Chemists. Dec 1992. v. 37 (12) p. 866-869.

D'Egidio,-M.G.; Nardi,-S.; Vallega,-V.Grain, flour, and dough characteristics of selected strains of diploid wheat, Triticum monococcum L. Cereal-Chem. St. Paul, Minn. : American Association of Cereal Chemists. May/June 1993. v. 70 (3) p. 298-303.

Dexter,-J.E.; Preston,-K.R.; Martin,-D.G.; Gander,-E.J. The effects of protein content and starch damage on the physical dough properties and bread-making quality of Canadian durum wheat.  J-cereal-sci. London ; New York : Academic Press, c1983-. Sept 1994. v. 20 (2) p. 139-151.

Dubois,-G. Determination of the rheologic characters of wheat and flours with alveograph testing. Determinazione delle caratteristiche reologiche di grani e farine mediante la misura alveografica. Tec-Molit. Pinerolo, Chiriotti editori. Nov 1979. v. 30 (11) p. 833-851. ill.

Eggleston-G; Omoaka-PE; Arowshegbe-AU Flour, starch and composite breadmaking quality of various cassava clones. Journal-of-the-Science-of-Food-and-Agriculture. 1993, 62: 1, 49-59; 34 ref.

Ellison-FW; Brown-GN; Mares-DJ; Moore-SG; O'-Brien-L Triticum aestivum ssp. vulgare (bread wheat) cv. Sunstate. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 869; 1 ref.

Etienne,-J-J; Dubois,-M Study of the paste consistency with the aid of the Chopin teleplastometer  Paris-Ecole-Franc-Meun-Bull-Anciens-Eleves, Mar/Apr 1970, 236: 94-100.

Fares-C; Paoletta-G; Ninno-M-de; Gallo-A; Sorrentino-G; Fonzo-N-di; De-Ninno-M; Di-Fonzo-N  Effects of nitrogen fertilizer and irrigation on the technological quality of durum wheat (Triticum durum Desf.) in an area of water deficit. Rivista-di-Agronomia. 1993, 27: 2, 117-124; 17 ref.

Faridi,-Hamed.; Rasper,-Vladimir-F.  The alveograph handbook.St. Paul, Minn., USA : American Association of Cereal Chemists, c1987. vii, 56 p. : ill.

Fenn-D; Lukow-OM; Bushuk-W; DePauw-RM  Milling and baking quality of 1BL/1RS translocation wheats. I. Effects of genotype and environment. Cereal-Chemistry. 1994, 71: 2, 189-195; 26 ref.

Fogliazza-D; Pagani-M; Parpaiola-D; Streparola-W; Cerioli-C Influence of some insect infestations on the rheological characteristics of flour for bakery products.Tecnica-Molitoria. 1993, 44: 9, 745-753, 766; 7 ref.

Francischi-MLP-de; Salgado-JM; Leitao-RFF; De-Francischi-MLPChemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. Plant-Foods-for-Human-Nutrition. 1994, 46: 4, 323-329; 20 ref.

Galterio-G; Cappelloni-M; Desiderio-E; Pogna-NE  Genetic, technological and nutritional characteristics of three Italian populations of "farrum" (Triticum turgidum ssp. dicoccum).  Journal-of-Genetics-and-Breeding. 1994, 48: 4, 391-397; 39 ref.

Garcia-Fernandez-S; Barraco-Serra-M; Adria-Casas-M; Lopez-Bes-JM; Ruiz-Pol-J; Trillas-Gay-E; Rodriguez-Pico-A; Bago-Lopez-P; Fernandez-S-Garcia; Serra-M-Barraco; Casas-M-Adria; Bes-JM-Lopez; Pol-J-Ruiz; Gay-E-Trillas; Pico-A-Rodriguez; Lopez-P-Bago Rheological changes during the processing of cultured milks. Yoghurt.  Alimentaria. 1994, 31: 254, 41-48; 9 ref.

Gelinas-P; Audet-J; Lachance-O; Vachon-M Fermented dairy ingredients for bread: effects on dough rheology and bread characteristics. Cereal-Chemistry. 1995, 72: 2, 151-154; 16 ref.

Gorbatov,-Al'fred-Vasil'evich. Rheology of milk and meat products. Reologiia miasnykh i molochnykh produktov. Moskva : Pishchevaia promyshlennost', 1979. 382 p. : ill.

Gorman,-A  Studies of rheological properties of commercial cheeses by the dynamic-impulse method  Rocz-Inst-Przem-Mlecz, 1977 (Pub. 1978), 19 (3): 5-12.

Groman,-A  Dynamic-impulse method as an attempt at objective assessment of the rheological properties of elastoplastic products [Food]  Rocz-Inst-Przem-Mlecz, 1977, 19 (2): 61-76. Ref. Eng. sum.

Groman,-A  Rheological properties of food products  Rocz-Inst-Przem-Mlecz, 1976 (Pub. 1977), 18 (3): 87-101. Ref. Eng. sum.

Haman,-J; Zdanowicz,-A  Introduction to a study on rheological models of agricultural materials  Rocz-Nauk-Roln, 1969, 68 (2): 195-217.

Hare-RA Triticum turgidum ssp. turgidum L. conv. durum (Desf.) (durum wheat) cv. Wollaroi. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 875.

Hibberd,-G-E; Parker,-N-S  The rate of growth of dough bubbles on the Chopin alveograph  LWT-Lebensmitt-Wissensch-Technol, 1974, 7 (6): 318-321.

Hollamby-GJ; Bayraktar-A; Palmer-G; Cornish-G; Jefferies-S Triticum aestivum ssp. vulgare (bread wheat) cv. Excalibur. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 857.

Hollamby-GJ; Bayraktar-A; The-D; Palmer-G; Jefferies-S Triticum aestivum ssp. vulgare (bread wheat) cv. Stiletto. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 867.

Hrabova,-H; Hylmar,-B  Effects of technologic factors upon the quality and rheologic properties of yoghurt  Prum-Potravin, 1974, 25 (2): 43-45.

Johansson-E; Svensson-G  Contribution to the high molecular weight glutenin subunit 21* to breadmaking quality of Swedish wheats. Cereal-Chemistry. 1995, 72: 3, 287-290; 27 ref.

Jost-M; Fister-R; Vapa-L; Javornik-B; Javornik-B (ed.); Bohanec-B (ed.); Kreft-I  Variation of breadmaking quality traits within wheat sister lines having the same HMW glutenin subunits composition. Proceedings of the International Colloquium on Impact of Plant Biotechnology on Agriculture, Rogla, Slovenia, December 5th-7th 1994. 1994, 273-280; 16 ref.

Khatkar-BS; Bell-AE; Schofield-JD  The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality. Journal-of-Cereal-Science. 1995, 22: 1, 29-44; 40 ref.

Khattak,-S; D'appolonia,-B-L; Banasik,-O-J  Use of the alveograph for quality evaluation of hard red spring wheat  Cereal-Chem, May/June 1974, 51 (3): 355-363.

Khelifi,-D.; Branlard,-G. The effects of HMW and LMW subunits of glutenin and of gliadins on the technological quality of progeny from four crosses between poor breadmaking quality and strong wheat cultivars. J-Cereal-Sci. London : Academic Press. Nov 1992. v. 16 (3) p. 195-209.

Kim-HR; Bushuk-W Changes in some physicochemical properties of flour proteins due to partial reduction with dithiothreitol. Cereal-Chemistry. 1995, 72: 5, 450-456; 25 ref.

Komandi,-G  Rheological tests of agricultural products  Jarmuvek-Mezogazdasagi-Gepek, May 1972, 19 (5): 161-164.

Kovacs-MIP; Noll-JS; Dahlke-G; Leisle-D Pasta viscoelasticity: its usefulness in the Canadian durum wheat breeding program. Journal-of-Cereal-Science. 1995, 22: 2, 115-121; 24 ref.

Labuschagne-MT; Deventer-CS-van; Van-Deventer-CS The effect of Glu-B1 high molecular weight glutenin subunits on biscuit-making quality of wheat. Euphytica. 1995, 83: 3, 193-197; 14 ref.

Lakatos,-J  Test methods of the physical, mechanical and rheological properties of fooder cakes Jarmuvek,-Mezogazd-Gepek, Mar 1978, 25 (3): 87-90, 95.

Lasztity,-R  Correlation between the chemical structure and rheological properties of the gluten complex  Budapest-Magyar-Tud-Akad-Kem-Tud-Osztalyanak-Kozlemenyei, 1971, 36 (2): 129-140. Ref. Eng. sum.

Lasztity,-R  Rheological properties of foods and fundamental principles of their measurement  Elelmiszerviz-Kozl, 1975, 21 (5/6): 239-250. Eng. sum.

Lasztity,-R  Theory and methodology of reological measurements in food science  Elelmezesi-Ipar, Mar 1969, 23 (3): 70-76.

Lasztity,-R. Methods for testing rheological characteritics of dough. Teszta reologiai vizsgalati modszerek. Gabonaipar. Budapest, Lapkiado Vallalat. 1979. v.26 (3) p. 95-96.

Launay,-B; Bure,-J Use of the Chopin Alveographe as a rheological tool. II. Dough properties in biaxial extension Cereal-Chem, Sept/Oct 1977, 54 (5): 1152-1158. Ref.

Launay,-B; Bure,-J; Praden,-J.  Use of the Chopin Alveographe as a rheological tool. I. Dough deformation measurements Cereal-Chem, Sept/Oct 1977, 54 (5): 1042-1048.

Lee-JH; Graybosch-RA; Peterson-CJ Quality and biochemical effects of a 1BL/1RS wheat-rye translocation in wheat. Theoretical-and-Applied-Genetics. 1995, 90: 1, 105-112; 24 ref.

Lill-D-van; Purchase-JL; Smith-MF; Agenbag-GA; Villiers-OT-de; Van-Lill-D; De-Villiers-OT  Multivariate assessment of environmental effects on hard red winter wheat. II. Canonical correlation and canonical variate analysis of yield, biochemical and bread-making characteristics. South-African-Journal-of-Plant-and-Soil. 1995, 12: 4, 164-169; 19 ref.

Lill-D-van; Purchase-JL; Van-Lill-D  Directions in breeding for winter wheat yield and quality in South Africa from 1930 to 1990. Euphytica. 1995, 82: 1, 79-87; 16 ref.

Liu-CY; Rathjen-AJ; Shepherd-KW; Gras-PW; Giles-LC Grain quality and yield characteristics of D-genome disomic substitution lines in 'Langdon' (Triticum turgidum var. durum).Plant-Breeding. 1995, 114: 1, 34-39; 33 ref.

Liu-CY; Shepherd-KW; Gras-PW Grain yield and quality characteristics of chromosome 1D and 1B substitution lines in durum wheat and their F2-derived progeny lines. II. Preliminary comparisons with normal durum and bread wheats. Journal-of-Cereal-Science. 1994, 20: 3, 227-234; 34 ref.

Ludvig,-L. Rheological problems of the production of vital gluten. Vitalis siker eloallitasanak reologiai problemai. Elelmez-Ipar. Budapest, Magyar Elelezesipari Tudomanyos Egyesulet. 1979. v. 33 (1) p. 20-22.

Machikhin,-IUrii-Aleksandrovich.; Machikhin,-S.-A. (Sergei Aleksandrovich). Engineering rheology of food stuff. Inzhenernaia reologiia pishchevykh materialov. Moskva : Legkaia i pishchevaia promyshlennost', 1981. 212 p. : ill.

Major,-J; Salgo,-A; Lasztity,-R  Some colloid chemical and rheological problems related to the continuous manufacture of cookie doughs  Edesipar, 1978, 2: 45-49. Ref.

Mariani,-B.M.; D'Egidio,-M.G.; Novaro,-P. Durum wheat quality evaluation: influence of genotype and environment.  Cereal-chem. St. Paul, Minn. : American Association of Cereal Chemists, 1924-. Mar/Apr 1995. v. 72 (2) p. 194-197.

Martin-PJ Triticum aestivum ssp. vulgare (bread wheat) cv. Beulah. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 855.

Martin-PJ Triticum aestivum ssp. vulgare (bread wheat) cv. Goroke. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 858.

Martin-PJ Triticum aestivum ssp. vulgare (bread wheat) cv. Ouyen. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 863.

Martin-PJ Triticum aestivum ssp. vulgare (bread wheat) cv. Vectis. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 874.

Martin-PJ; Whan-BR; Davis-J Triticum aestivum ssp. vulgare (bread wheat) cv. Katunga. Australian-Journal-of-Experimental-Agriculture. 1994, 34: 6, 862.

Matej,-V.; Bayer,-M. Modification of the RN 211 viscosimeter for rheological measurings of renneted milk. Uprava viskozimetru RN 211 pro reologicka mereni syreneho mleka. Acta-Univ-Agric-Fac-Agroecon-Rada-D-Spisy-Fak-Provozne-Ekon. Brno, Vysoka skola zemedelska. 1977. v. 13 (1/4) p. 93-100. ill.

Moor,-J. Bread crumb rheology. II. A kenyerbelzet reologiaja. II. Sutoipar. Budapest, Lapkiado Vallalat. Jan/Feb 1979. v. 26 (1) p. 11-18. ill.

Moor,-J. Rheology of the crumb. I. A kenyerbelzet reologiaja. I. Sutoipar. Budapest, Lapkiado Vallalat. Sept/Dec 1979. v. 25 (5/6) p. 154-162.

Morgan,-J.E.; Williams,-P.C. Starch damage in wheat flours: a comparison of enzymatic, iodometric, and near-infrared reflectance techniques. Cereal-chem. St. Paul, Minn. : American Association of Cereal Chemists, 1924-. Mar/Apr 1995. v. 72 (2) p. 209-212.

Nasaro,-N-I  Rheologic property of mixtures in spaghetti production  Molini-Ital, Aug/Sept 1970, 21 (8/9): 315-319, 322.

Nedelkovits,-J; Varga,-J  Rhelogical investigation of liquid and semi-liquid (viscous-plastic) foods  Elelmiszervizsgalati-Kozlem, 1969, 15 (2): 93-102.

Negrini,-O.; Spillman,-C.K.; Wang,-Y.J.; Chung,-D.S.; Steele,-J.L.; Posner,-E. Evaluation of laboratory grain cleaning and separating equipment. II. Trans-ASAE. St. Joseph, Mich. : American Society of Agricultural Engineers 1958-. Nov/Dec 1994. v. 37 (6) p. 1913-1918.

Negrini-O; Spillman-CK; Wang-YJ; Chung-DS; Steele-JL; Posner-E Evaluation of laboratory grain cleaning and separation equipment - Part II.  Transactions-of-the-ASAE. 1994, 37: 6, 1913-1918; 5 ref.

Nieto-Taladriz,-M.T.; Perretant,-M.R.; Rousset,-M. Effect of gliadins and HMW and LMW subunits of glutenin on dough properties in the F6 recombinant inbred lines from a bread wheat cross. Theor-appl-genet. Berlin, W. Ger. : Springer International. Apr 1994. v. 88 (1) p. 81-88.

Novello,-J-C  Rheological and other physical terms relating to the structure-sensitive properties of butter  Dairy-Indus-J-Southern-Afr, Apr/June 1969, 9 (2): 43, 45, 47, 49, 51, 53, 55, 57.

Olered,-R. Influence of the falling number of wheat on bread volume and rheological properties of dough. Maltningsgradens inflytande pa brodvolym och pa degens reologiska egenskaper. Tidskr-Sver-Utsadesforen. Svalov, Det Forening. 1979. v. 89 (3) p. 165-174.

Orsi,-F; Major,-J  Instrumental and sensory rheology [Food analysis]  Elelmiszerviz-Kozl, 1975, 21 (5/6): 289-297. Eng. sum.

Oury-FX; Rousset-M; Berard-P; Pluchard-P; Doussinault-G  A study on the role of high molecular weight glutenins in wheat hybrids: the effect of quality on the state of heterozygoty.  Canadian-Journal-of-Plant-Science. 1995, 75: 3, 633-642; 33 ref.

Oury-FX; Rousset-M; Berard-P; Pluchard-P; Doussinault-G  Bread-making quality of wheat hybrids assessed using various technological tests.  Agronomie. 1994, 14: 6, 377-385; 25 ref.

Pena,-R.J.; Amaya,-A.; Rajaram,-S.; Mujeeb-Kazi,-A. Variation in quality characteristics associated with some spring 1B/1R translocation wheats.J-Cereal-Sci. London : Academic Press. Sept 1990. v. 12 (2) p. 105-112.

Pena,-R.J.; Zarco-Hernandez,-J.; Amaya-Celis,-A.; Mujeeb-Kazi,-A. Relationships between chromosome 1 B-encoded glutenin subunit compositions and bread-making quality characteristics of some durum wheat (Triticum turgidum) cultivars.  J-cereal-sci. London ; New York : Academic Press, c1983-. May 1994. v. 19 (3) p. 243-249.

Pena,-R.J.; Zarco-Hernandez,-J.; Mujeeb-Kazi,-A. Glutenin subunit compositions and bread-making quality characteristics of synthetic hexaploid wheats derived from Triticum turgidum x Triticum tauschii (coss.) Schmal crosses. J-cereal-sci. London ; New York : Academic Press, c1983-. Jan 1995. v. 21 (1) p. 15-23.

Pogna-NE; Redaelli-R; Vaccino-P; Biancardi-AM; Peruffo-ADB; Curioni-A; Metakovsky-EV; Pagliaricci-S; Metakovskii-EV  Production and genetic characterization of near-isogenic lines in the bread-wheat cultivar Alpe. Theoretical-and-Applied-Genetics. 1995, 90: 5, 650-658; 49 ref.

Preston,-K.R.  Effects of neutral salts of the lyotropic series on the physical dough properties of a Canadian red spring wheat flour. Cereal-Chem. St. Paul, Minn. : American Association of Cereal Chemists. May/June 1989. v. 66 (3) p. 144-148.

Preston,-K.R.; Kilborn,-R.H.; Dexter,-J.E. Effects of starch damage and water absorption on the alveograph properties of Canadian hard red spring wheats. Can-Inst-Food-Sci-Technol-J. Ottawa : The Institute. Apr 1987. v. 20 (2) p. 75-80.

Preston-KR; Morgan-BC; Dexter-JE  Influence of protein segregation on the quality characteristics of Biggar and Genesis Canada Prairie Spring Wheat.  Canadian-Journal-of-Plant-Science. 1995, 75: 3, 599-604; 37 ref.

Prihoda,-J  Mathematical models of rheological properties of wheat doughs  Zemed-Tech, Dec 1976, 22 (12): 727-734. Eng. sum.

Prihoda,-J.; Weiserova,-H. Rheological behaviour of dough at low deformation speeds and tensions. Reologicke chovani test pri nizkych deformacnich rychlostech a napetich. Prum-Potravin-Tech-Ekon-Prum-Vyroby-Potravin. Praha, Czechoslovakia : Statni zemedelske nakladatelstvi. Mar 1983. v. 34 (3) p. 153-157. ill.

Race,-S.W. Improved product quality through viscosity measurement. Food-Technol. Chicago, Ill. : Institute of Food Technologists. July 1991. v. 45 (7) p. 86-88.

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