1. Bagley, E.B., Cristianson, D.D., 1986. Response of commercial chemically leavened doughs to uniaxial compression. In: Faridi, H., Faubion, J.M., (Eds.), Fundamentals of Dough Rheology. Am. Assoc. Cereal Chem., St. Paul, MN. pp. 27–36.
2. Uniaxial compression of hard wheat flour dough: data analysis using the upper convected Maxwell model;Bagley;Journal of Texture Studies,1988
3. Dough structure, dough rheology and baking quality;Bloksma;Cereal Foods World,1990
4. Dough viscoelastic response of hydrocolloid/enzyme/surfactant blends assessed by uni- and bi-axial extension measurements;Bollaín;Food Hydrocolloids,2004
5. Lubricated squeezing flow: a new biaxial extensional rheometer;Chatraei;Journal of Rheology,1981