1. AACC International. Approved Methods of Analysis, eleventh ed.. Method 46-13.01. Crude Protein-Micro-Kjeldahl Method. Approved October 8, 1976, Reapproved November 3, 1999. Method 46-30.01. Crude Protein-Combustion Method. Approved November 8, 1995, Reapproved November 3, 1999. Method 54-21.02. Rheological Behaviour of Flour by Farinograph: Constant Flour Weight Procedure. Approved November 8, 1995, Revised and Reapproved January 6, 2011. Method 54-30.02. Alveograph Method for Soft and Hard Wheat Flour. Approved October 3, 1984, Reapproved November 3, 1999. Method 54-40.02. Mixograph Method. Approved November 8, 1995, reapproved November 3, 1999. Available online only. AACC International, St. Paul, MN.
2. Effects of mixer speed, dough temperature, and water absorption on flour-water mixograms;Baig;Cereal Chem.,1977
3. Effects of different salt on mixing and extension parameters on a diverse group of wheat cultivars using 2-g Mixograph and Extensigraph methods;Butow;Cereal Chem.,2002
4. Effect of sodium chloride and sodium dodecyl sulfate on mixograph properties;Danno;Cereal Chem.,1982
5. Rapid assessment and prediction of wheat and gluten baking quality with the 2-g direct drive mixograph using multivariate statistical analysis;Dobraszczyk;Cereal Chem.,2002