1. Abboud, A. M., Hoseney, R. C., and Rubenthaler, G. L. 1985. Factors affecting cookie flour quality. Cereal Chem. 62:130–133.
2. Ablett, S., Attenburrow, G. E., and Lillford, P. J. 1986. Significance of water in the baking process. In Chemistry and Physics of Baking, ed. J. M. V. Blanshard, P. J. Frazier, and T. Galliard, pp. 30–41, London: Royal Society of Chemistry.
3. Ablett, S., Barnes, D. J., Davies, A. P., Ingman, S. J., and Patient, D. W. 1988. C13 and pulse NMR spectroscopy of wheat proteins. J. Cereal Sci. 7:11–20.
4. Alfonso, G. C., and Russell, T. P. 1986. Kinetics of crystallization in semicrys-talline Jamorphous polymer mixtures. Macromolecules 19:1143–1152.
5. Apicella, A., and Hopfenberg, H. B. 1982. Water-swelling behavior of EVA copolymer. J. Appl. Polym. Sci 27:1139–1148.