1. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends;Arufe;Food Res. Int.,2017
2. Response of commercial chemical leavened doughs to uniaxial compression;Bagley,1986
3. Uniaxial compression of hard wheat flour dough: data analysis using the upper convected Maxwell model;Bagley;J. Texture Stud.,1988
4. Stress relaxation of wheat flour doughs following bubble inflation or lubricated squeezing flow and its relation to wheat flour quality;Bartolucci,2000
5. Rheological properties of wheat flour doughs in steady and dynamic shear: effect of water content and some additives;Berland;Cereal Chem.,1995