1. Achiwa, Y., Furuichi, Y., & Komiya, T. (2001). The improving effects of tea catechin on rheological properties of wheat flour dough. Bulletin of the Faculty of Bioresources, 25–26, 31–35.
2. Arakawa, H., Maeda, M., Okubo, S., & Shimanura, T. (2004). Role of hydrogen peroxide in bactericidal action of catechin. Biological and Pharmaceutical Bulletin, 27, 277–281.
3. Armero, E., & Collar, C. (1998). Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science, 28, 165–174.
4. Bersted, B. H., & Anderson, T. G. (1990). Influence of molecular weight and molecular weight distribution on the tensile properties of amorphous polymers. Journal of Applied Polymer Science, 35, 237–244.
5. Campbell, G. M. (2003). Bread Aeration. In S. P. Cauvain (Ed.), Bread making: improving quality (p. 364). Cambridge: Woodhead.