J. B. Ohm, Ross, A. S., Ong, Y. - L., and Peterson, C. J.,
“Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle Characteristics from Size-Exclusion HPLC and RVA Data”,
Cereal Chemistry Journal, vol. 83, no. 1, pp. 1 - 9, 2006.
G. B. Crosbie, Chiu, P. C., and Ross, A. S.,
“Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat”,
Cereal Chemistry Journal, vol. 79, no. 4, pp. 596 - 599, 2002.
J. B. Ohm, Ross, A. S., Peterson, C. J., and Morris, C. F.,
“Relationships of Quality Characteristics with Size-Exclusion HPLC Chromatogram of Protein Extract in Soft White Winter Wheats”,
Cereal Chemistry Journal, vol. 86, no. 2, pp. 197 - 203, 2009.
Y. L. Ong, Ross, A. S., and Engle, D. A.,
“Glutenin Macropolymer in Salted and Alkaline Noodle Doughs”,
Cereal Chemistry Journal, vol. 87, no. 1, pp. 79 - 85, 2010.
T. Kongraksawech, Ross, A. S., and Ong, Y. - L.,
“Effect of Carbonate on Co-Extraction of Arabinoxylans with Glutenin Macropolymer”,
Cereal Chemistry Journal, vol. 87, no. 1, pp. 86 - 88, 2010.