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2. Microscopical studies of water/flour systems;Amend;Zeitschrift fuer Lebensmittel-Untersuchung und-Forschung,1989
3. Microstructural studies of gluten and a hypothesis on dough formation;Amend;Food Structure,1989
4. Anderson, R. A. (1967). Manufacture of wheat starch. In: R. L. Whistler, & E. F. Paschall (Eds.), Starch: Chemistry and technology, Vol. II (pp. 53–63), New York: Academic Press.
5. Wet-processing of wheat flour;Anderson,1974