1. Anderson, O.D., Bekes, F., D’Ovidio, F. Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay. Journal of Cereal Science, in press.
2. The contributions to mixing properties of 1D HMW glutenin subunits expressed in a bacterial system;Bekes,1994
3. Effects of a high Mr Glutenin subunit (1Bx20) on the dough mixing properties of wheat flour;Bekes;Journal of Cereal Science,1994
4. Mixing properties as a measure of reversible reduction and oxidation of doughs;Bekes;Cereal Chemistry,1994
5. Demonstration of the 2-gram mixograph as a research tool;Bekes;Cereal Chemistry,1992