1. Approved Methods of the American Association of Cereal Chemists, Methods 44–15.02 (Moisture), 46-30.01 (Protein), 56-30.01 (Water Binding Capacity), 61-02.01 (Rapid Visco Analysis);AACC,2015
2. Effect of the amount of steam during baking on bread crust features and water diffusion;Altamirano-Fortoul;J. Food Eng.,2012
3. Changes occurring in protein body structure and α-zein during cornflake processing;Batterman-Azcona;Cereal Chem.,1998
4. Effect of specific mechanical energy on protein bodies and α-zeins in corn flour extrudates;Batterman-Azcona;Cereal Chem.,1999
5. Structural transitions and related physical properties of starch;Biliaderis,2009