1. Approved methods of analysis. 11th ed. Method 54–60.01. Determination of rheological behavior as a function of mixing and temperature increase in wheat flour and whole wheat meal by Mixolab;AACC International,2010
2. Approved methods of analysis. 11th ed. Method 54–21.02. Rheological behavior of flour by Farinograph: Constant flour weight procedure;AACC International,2011
3. Influence of bran particle size on bread-baking quality of whole grain wheat flour and starch retrogradation;Cai;Cereal Chemistry,2014
4. Functionality of Kamut and Millet flours in macro wire cut cookie systems;Chandi;Journal of Food Science and Technology,2015
5. Optimization of gluten peak tester: A statistical approach;Chandi;Journal of Food Quality,2012