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2. Baking Quality of Wheat Flours
3. J.S. Wall, in D.L. Laidman, R.S. Wyn Jones (Editors), Recent Advances in the Biochemistry of Cereals, Oxford University Press, Oxford, 1979, pp. 275–311.
4. "BAKING STRENGTH INDEX" AND THE RELATION OF PROTEIN CONTENT TO LOAF VOLUME