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	1.	Lines of progress in dough rheology by Hlynka, I Material type: Article In: p. 10 p. Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-10549. Place hold Log in to add tags Add to cart (remove)
	2.	Some rheological properties of crude gluten mixed in the farinograph by Doguchi, M Hlynka, I [coaut.] Material type: Article Publication details: 1967 In: Cereal Chemistry v. 44, no. 6, p. 561-575 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-10634. Place hold Log in to add tags Add to cart (remove)
	3.	Comparative study of ten electrical meters for determining moisture content of wheat by Hlynka, I Anderson, J.A Martens, V [coaut.] Material type: Article In: Canadian Journal of Research v. 27, p. 16p Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: REP-9700. Place hold Log in to add tags Add to cart (remove)
	4.	Wheat: Chemistry and technology by Hlynka, I [ed.] Material type: Text Publication details: St. Paul, MN (USA) : American Association of Cereal Chemists, 1964 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1)Call number: 664.722 HLY 1964. Place hold Log in to add tags Add to cart (remove)

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