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, Effect of the different stages of durum wheat chain on pasta colour. Italian Food & Beverage Technology, 10. (1997) 17-20. [6] A. Hotti, S. Sidhu, J. Al-Sager, Utillty of CIE tristimulus system in measuring the objective crumb colour of high-fibre toast bread formulation. Journal of Food Quality, 23. 1. (2000) 103-116. [7] I. Konopka, W. Kozirok, D. Rotkiewicz, Lipids and carotenoids of wheat grain and flour and attempt of correlating them with digital image analysis of kernel surface and cross-sections. Food Research International, 37. 5. (2004) 429-438. [8] J

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., Golinski, P. & Chelkowski, J. (1999). Trichothecene accumulation in kernels of corn inoculated with Fusarium poae (Peck) Wollenw. Nahrung, 43: 330-332. DOI:10.1002/ (SICI)1521-3803(19991001)43:5<330::AIDFOOD330> 3.0.CO, 2-4. 4. Kačergius, A., Drik, I., Mankevičiene, A., Suproniene, S. (2008). Distribution of fusaria in Lithuanian food grains in 2005-2007. // In Fourth Hungarian Conference of Mycology. Debrecen, Hungary. - ISSN 1217-8950, 2008, vol. 55 (No. 2), 204-205. 5. Kang, Z., Zingen-Sell, I. &, Bucjenauer, H. (2005). Infection of wheat spikes by Fusarium avenaceum

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, Samra IS, Goyal P (2003) Int J. Food Prop. 6:2 329—340. Hemdane S, Langenaeken NA, Jacobs PJ, Verspreet J, Delcour JA, Courtin CM (2016a) J. Cereal Sci. 71: 78—85. Hemdane S, Jacobs PJ, Dornez E, Verspreet J, Delcour JA, Courtin CM (2016b) Compr. Rev. Food Sci. F. 15: 28—42. Hossain K, Ulven C, Glover K, Ghavami F, Simsek S, Alamri MS, Kumar A, Mergoum M (2013) Austr. J. crop sci 7(4): 525—531. Hromádková Z, Stavová A, Ebringerová A, Hirsch J (2007) J. Food Nutr. Res. 46: 158—166. ISO 5530-1:2013. Wheat flour — Physical characteristic of doughs — Part 1: Determination

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References [1] J. Oliver, A. Blakeney, H. Allen, The colour of our streams related to ash and pigment contents. Journal of Cereal Science, 17. (1997) 169–182. [2] M. Halászné-Fekete, P. Záhonyiné-Racs, á. Keleti, Colour measurement of durum grists for aim of qualification in paste industry. Book of the XXV th Colouristic Symposium. (1995) 41–48. [3] J. A. Rice, Mathematical statistics and data analysis, Duxbury Press (1995). [4] M. D’Egidio, M. Pagani, Effect of the different stage of durum wheat chain on pasta colour. Italian Food & Beverage Technology, 10