1. Amend, T. (1995). Der mechanismus der teigbildung: Vorstoß in den molekularen strukturbereich. Getreide, Mehl und Brot, 49, 359–362.
2. Amend, T., & Belitz, H.-D. (1990). The formation of dough and gluten – a study by scanning electron microscopy. Zeitschrift für Lebensmittel Untersuchung und-Forschungen, 190, 401–409.
3. Bailey, C. H. (1941). A translation of Beccari’s lecture ‘concerning grain’ (1729). Cereal Chemistry, 18, 555–561.
4. Baker, J. C., & Mize, M. D. (1941). The origin of the gas cell in bread dough. Cereal Chemistry, 18, 19–34.
5. Beckwith, A. C., Wall, J. S., & Dimler, R. J. (1963). Amide groups as interaction sites in wheat gluten proteins: Effects of amide–ester conversion. Archives of Biochemistry and Biophysics, 103, 319–330.