1. AACC International. Approved Methods of Analysis, 11th ed. Method 08-01.01, Ash—Basic method; Method 08-12.01, Ash in farina and semolina; Method 14-22.01, Color of pasta—Reflectance colorimeter method; Method 14-50.01, Determination of pigments; Method 22-08.01, Measurement of α-amylase activity with the Rapid Visco Analyser; Method 38-12.02, Wheat wet gluten, dry gluten, water binding capacity, and gluten index; Method 39-25.01, Near-infrared reflectance method for protein content in whole-grain wheat; Method 44-15.02, Moisture—Air-oven methods; Method 55-10.01, Test weight per bushel; Method 56-61.02, Sedimentation test for wheat; Method 56-81.03, Determination of falling number; Method 66-41.01, Macro scale pasta processing; Method 66-42.01, Micro scale pasta processing; Method 66-50.01, Pasta and noodle cooking quality—Firmness. AACC International. St. Paul, MN.
2. Appréciation de la valeur d'utilisation du blé dur en semoulerie et pastification;Abecassis,1996
3. Pureté des semoules de blé dur, taux de cendres et réglementation;Abecassis;Ind. Céréales,1985
4. Evaluation of semolina colour by diffuse reflectance colorimetry: A collaborative trial;Acquistucci;Tec. Molit.,2004
5. Effect of environment and genotype on durum wheat gluten strength and pasta viscoelasticity;Ames;Cereal Chem.,1999