AACCI approved methods technical committee report: Collaborative study on a method for determining firmness of cooked pulses (AACCI Method 56-36.01)

Cereal Foods World

Volumn 57, Issue 5, 2012, Pages 230-234

  Wang, N ^a   Panozzo, J F ^b   Wood, J ^c   Malcolmson, L J ^d   Arganosa, G C ^e   Baik, B K ^f   Driedger, D ^g   Han, J ^g  

^a GRAIN RESEARCH LABORATORY   (Canada)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c Tamworth Agricultural Institute   (Australia)

^d Canadian International Grains Institute   (Canada)

^e UNIVERSITY OF SASKATCHEWAN   (Canada)

^f WASHINGTON STATE UNIVERSITY   (United States)

^g ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

RELATIVE STANDARD DEVIATIONS; REPRODUCIBILITIES; REPRODUCIBILITY STANDARD DEVIATIONS; SHEAR CELLS; STANDARD DEVIATION; TECHNICAL COMMITTEES;

STATISTICS;

LABORATORIES;

EID: 84866883513     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-57-5-0230     Document Type: Article

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