1. Approved Methods of the American Association of Cereal Chemists, Methods 44-15A (Moisture), 08-01(Ash), 46-08 (Protein), 30-10 (Crude fat), 32-10 (Crude fibre), 54-21.02 (Farinograph test), 76-21.01 (Rapid Visco Analysis), 74-10.02 (Firmness);AACC,2000
2. Quality of bread from composite flour of sorghum and hard white winter wheat;Abdelghafor;Advance Journal of Food Science and Technology,2011
3. Suitability of oat, millet and sorghum in bread making;Angioloni;Food Bioprocess Technology,2012
4. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads;Angioloni;Journal of Cereal Science,2012
5. Gel, dough and fibre enriched fresh breads: relationships between quality features and staling kinetics;Angioloni;Journal of Food Engineering,2009