Abd EL-Kader, M.N. (1995).Effect of different sources of flour on some bakery products.Rural Home Economic Department. M.Sc. Thesis. Fac. Of Agric. Cairo Univ. PP. : 4-29.
Bizzarri, O., and Morelli, A. (1988).Milling of durum wheat. In G. Fabriani, & C. Lintas (Eds.), Durum wheat: Chemistry and technology. American Association of Cereal Chemists: St. Paul, MN, USA. Pp.:161-189.
Cnossen, A. G and T. J. Siebenmorgen. (2000). The glass transition temperature concept in rice drying and tempering: effect on milling quality. Rice Quality Workshop 2003 Trans. ASAE 43(6):1661-1667.
Connel, P., Lawrance, L., and Nelson, R. (2004). Durum wheat: Australia’s role in world markets. Australian Commodities, 11 (2): 319-324.
Dick, J. W., and Matsuo, R. R. (1988).Durum wheat and pasta products. In: Y. Pomeranz (Ed.), Wheat: chemistry and technology (3rd ed.). American Association of Cereal Chemists: St. Paul, MN, USA. Vol. II, pp. 507-547.
Doblado-Maldonado, A. F.; A. F. Rolando; and D. J. Rose (2013).Low moisture milling of wheat for quality testing of wholegrain flour.University of Nebraska, Lincoln, NE, USA.Journal of Cereal Science. Pp.: 1-4
Donnelly, B. J. and J. G. Ponte (2000). Pasta: Raw materials and processing. In K. Kulp& J. G. Ponte (Eds.), Handbook of cereal science and technology (2nd ed.). Marcel Dekker, Inc. U. S. A. Pp.: 647-665.
El-Raie, A.E.S. (1987). Properties of shelled corn related to mechanical separation. Misr. J. Ag. Eng., 4 (1) : 36-52.
Hashemi, J.; A. Borghei; N. Shimizu and T. Kimura (2005).“Optimization of final Moisture content of paddy in flat bed dryer with consideration of minimum losses and marketability in Iran” and Natural Reso.ofKhazar, 3(2), 72-82.
Hashemi, J.;1R. Tabatabaekoloor and T. Kimura (2009). Effects of discharge fan on the drying efficiency in flat-bed type dryer. Proc. world acad. sci, Eng. Tec.ISSN 2070-3740. 37:85-87
Hazen, S. P. and R.W.Ward (1997).Wheat milling and baking quality. Japan Crop Science 37 : 1079–1085.
Laskowski J. and Łysiak G.(1997). Relationships between resistance characteristics of barely kernels and energy consumption during grinding no hammer mill. Int. Agrophysics, 11: 265-271.
Mark, F. (2003). Wheat tempering: mixer alternatives, department of grain science, MF3076, Publications from Kansas State University.Agricultural Experiment Station and Cooperative Extension Service. Pp.: 1-2
Matsuo, R. R. (1988).Evaluation of durum wheat, semolina, and pasta in Canada. In G. Fabriani& C. Lintas (Eds.), Durum wheat: Chemistry and Technology American Association of Cereal Chemists, Inc. St. Paul, Minnesota, U.S.A. Pp.: 249-261.
Novales, B.; S. Guillaume; M. F. Devauxand M. Chaurand (1998). Particle size characterization of inflow milling products by video image analysis using Global features. Society of Chemical Industry J. Sc. Food Agric. 78 : 187-195.
Owens, G. (2003). “Mill Efficiency.” World Grain, July 2003, pages 20-22.
Posner, E. S. and N. A. Hibbs (2005). “Wheat Flour Milling”, 2d ed. American Association of Cereal Chemists, Inc.: St Paul Minnesota.
Stoenescu, G.; V. Ionescu; I. Vasilean; I. Aprodu and I. Banu (2010).Technological effects of the wheat cleaning equipment of an industrial mill.The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 34(2) :54 – 58.
Thiex, N and C. R. Richardson.(2003). Challenges in measuring moisture content of feeds. J. Anim. Sci. 81:3255-3266.
Troccoli, A.; G. M. Borreli; P. De Vita; C.Fares and N. Di Fonzo (2000). Durum wheat quality: A multidisciplinary concept. Journal of Cereal Science, 32: 99–113.
Woyniak, W. (2001).Mechanical properties of wheat grain in relation to internal cracks. Inst. Agrophysics, Polish Acad. Sciences, Poland. Int. Agrophysics, 15: 59-64