1. Approved Methods of the AACC;AACC,1995
2. Effect of moisture content of some physical properties of green wheat;Al-Mahasneh;Journal of Food Engineering,2006
3. Influence of grain hardness on the milling and baking properties of recently developed triticales;Amaya,1986
4. Triticale of high end-use quality enhances opportunities to increase its value in world cereals market;Boros,2006
5. Association mapping of kernel size and milling quality in wheat (Triticum aestivum L.) cultivars;Breseghello;Genetics,2006