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| 1 | Effects ofα-,β-,γ-andω-gliadins on the dough mixing properties of wheat flour显示文摘 | FIDO R J BEKES F GRAS P W | 1997 | Journal of Cereal Science1997，26，3： | 1 |
| 2 | Effect of varying protein content and glutenin-to-gliadin ration the functional properties of wheat dough显示文摘 | Uthayakumaran S Gras P W Stoddard F L | 1999 | Cereal Chemistpy1999，76，3： | 1 |
| 3 | Effects of α-,β-,γ-and ω-gliadins on the dough mixing properties of wheat flour显示文摘 | Fido R J Bekes F Gras P W | 1997 | Journal of Cereal Science1997，26，： | 1 |
| 4 | Contribution of the Chemical Structure of wheat starch to Japanese noodle quality显示文摘 | Batey I L Gras P W Curtin B M | 1997 | Journal of the Science of Food and Agriculture1997，74，： | 1 |
| 5 | Electronic sensing and interpretation of dough properties using a 35 g mixograph显示文摘 | Gras P W Hibberd G E Walker C E | 1990 | Cereal Foods World1990，35，： | 1 |
| 6 | Milling properties as method of reversible reduction and oidization of doughs显示文摘 | Bekes F Gras P W Gupta R B | 1994 | Cereal Chemistry1994，71，： | 1 |
| 7 | Effects of incorporated glutenins on functional properties of wheat dough 显示文摘 | Uthayakumaran S Stoddard F L Gras P W | 2000 | Cereal Chem2000，77，6： | 1 |
| 8 | Starch swelling power, grain hardness and protein: Relationship to sensory properties of Japanese noodles显示文摘 | Konik C M Miskelly D M Gras P W | 1993 | Starch1993，45，： | 1 |
| 9 | Modelling the developmental rheology of wheat-flour dough using extention tests显示文摘 | Gras P W Carpenter H C Anderssen R S | 2000 | J of Cereal Science2000，31，： | 1 |
| 10 | Contribution of starch and non-strach parameters to the eating quality of Japanese white salted noodle显示文摘 | Konik C M Miskelly D M Gras P W | 1992 | JSCI Food Agriculture1992，58，3： | 1 |
| 11 | A quantitative study of the influence of temperature, water activity and storage atmosphere on the yellowing of paddy endosperm显示文摘 | Baim M L Gras P W Banks H J | 1990 | Jounal of Cereal Science1990，12，2： | 1 |
| 12 | Effects of α-,β-,γ-and ω-giadins on the dough mixing properties of wheat flour显示文摘 | FIDO R J BEKES F GRAS P W | 1997 | J Cereal Sci1997，26，： | 1 |
| 13 | Starch swelling power, grain hardness and protein: Relationship to sensory properties of Japanese noodles显示文摘 | Konik C M Miskelly D M Gras P W | 1993 | Starch/Staerke1993，45，： | 1 |
| 14 | Possible role for the Glu - D1 locus with respect to tolerance to dough quality change after heat stress显示文摘 | Blumenthal C S Gras P W Bekes F | 1995 | Cereal Chcm1995，72，： | 1 |
| 15 | Contribution of the chemical structure of wheat starch to Japanese noodle quality 显示文摘 | BATEY I L GRAS P W CURTIN B M | 1997 | Sci Food Agric1997，74，4： | 1 |
| 16 | Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough显示文摘 | Uthayakumaran S Gras P W Stoddard F L | 1999 | Cereal Chemistry1999，76，： | 1 |
| 17 | Effects of -, 显示文摘 | Fido R J Bekes F Gras P W | 1997 | Journal of Cereal Science1997，26，3： | 1 |
| 18 | Starch swelling power,grain hardness and protein;relationship to sensory porperties of Japanese noodles显示文摘 | Konik C M Miskelly D M Gras P W | 1993 | Starch1993，，45： | 1 |
| 19 | Effects of α-, β-, γ-and ω-gli- adins on the dough mixing properties of wheat flour显示文摘 | Fido R J Bekes F Gras P W | 1997 | J Cereal Sci1997，26，： | 1 |
| 20 | Mixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale-Wheat Flour Blends 显示文摘 | Naeem H A Darvey N L Gras P W | 2002 | Cereal Chemistry2002，79，3： | 1 |
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