1. Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: an improved chromatographic procedure;Batey;Cereal Chemistry,1991
2. The effect of heat on gluten-physico-chemical properties and baking quality;Booth;Annales de Technologie Agricole,1980
3. The effect of high-temperature short-time treatment of wheat flour on gluten vitality and structure;Guerrieri;Cereal Chemistry,1996
4. Use of spectroscopic and fluorescence techniques to assess heat-induced molecular modifications of gluten;Guerrieri;Cereal Chemistry,1996
5. Glutenin structure in relation to wheat quality;Kasarda,1989