1. Bagley EB (1992) Food extrusion science and technology. Marcel Dekker, New York
2. Bagley EB, Christianson DD (1986) Response of chemically leavened doughs to uniaxial compression. In: Faridi H, Faubion J (ed) Fundamentals of dough theology. Am Assoc Cereal Chem, St Paul, MN, 27?36 (1987).
3. Stress relaxation of chemically leavened dough ? data reduction using the BKZ elastic fluid theory. J Rheol 31:405?413
4. Bailey CH (1940) Physical tests of flour quality. Wheat Studies 16:243
5. Bird RB, Curtiss CF, Armstrong RC, Hassager O (1987) Dynamics of polymeric liquids, vol II, Kinetics theory, 2nd ed. John Wiley & Sons, New York