1. The origin of the gas cell in bread dough;Baker;Cereal Chemistry,1941
2. Gas occlusion during dough mixing;Baker;Cereal Chemistry,1946
3. Vacuum expansion of mechanically developed doughs at proof temperature: effect of shortening;Bell;Cereal Chemistry,1981
4. Gluten oxidation and fatty substances;Bungenberg de Jong;Revue des fermentations et des industries alimentaires,1956
5. Measurement and interpretation of dough densities;Campbell;Cereal Chemistry,1993