1. Rheology of the breadmaking process;Bloksma;Cereal Foods World,1990
2. Rheology of the breadmaking process;Bloksma;Cereal Foods World,1990
3. Dough structure, dough rheology and baking quality;Bloksma;Cereal Foods World,1990
4. Physics of breadmaking;Kokelaar,1994
5. Dynamic properties of free liquid films and foams;Lucassen,1981