1Salvatori D., Andres A., Chiralt A., et al. The response of some properties of fruits to vacuum impregnation[J] . Journal of Food Process Engineering, 1998, 21 (1): 59-73.
2Fito P., Andrrs A., Chiralt A., et al. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems [ J] . Journal of Food Engineering, 1996, 27 (3): 229-240.
4Wellington P S, Durham V M. Studies on the germination of ce- reals. 3. The effect of the covering layers on the uptake of water by the embryo of the wheat grain [J] . Ann. Bot, 1961 (25): 185-196.
3MOSS R. The influence of endosperm structure, protein con- tent and grain moisture on the rate of water penetration into wheat during conditioning [J]. International Journal of Food Science Technology, 1977,12 (3) 275-283.
4MOSS R. Conditioning studies on Australian wheat. II. Morphology of wheat and its relationship to conditioning[J]. Journal of the Sci- ence of Food and Agriculture, 1973,24 (9) : 1 067-1 076.
5BUTCHER J,STENVERT N L. Conditioning studies on Aus- tralian wheat. III. The role of the rate of water penetration in- to the wheat grain[J]. Journal of the Science of Food and Agri- culture,1973,24(9) 11 077-1 084.
6STENVERT N L, KINGSWOOD K. Factors influencing the rate oI moisture penetration into wheat during tempering[J]. Cereal Chem, 1977,54 : 627-637.
7KATHURIA D H, SIDHU J H. Indian durum wheats I. Effect of conditioning threatments on the milling quality and composition of semolina[J]. Cereal Chem, 1984,61 (5) : 460- 462.
8KATHURIA D H, SIDHU J H. Indian durum wheats II. Effect of conditioning threatments on the quality of spaghet- tis [J]. Cereal Chem,1984,61(5)463-465.
9FINNEY K F,BOLTE L C. Experiment micromillingReduc- tion of tempering time of wheat from 1824 hours to 30 mi- nutes[J]. Cereal Chem, 1985,62(6) :454-458.
10FINNEY K F,ANI)REWS L A. 30 minutes conditioning method for micro-Intermediate, and large-scale experiment micromilling of soft red winter wheat[J]. Cereal Chem, 1986,63 (1) = 18-21.
