1. Method 08-01, Method 44-15A, Method 54-30, Method 76-30A, Method 56.11,2000
2. Factors affecting cookie flour quality;Abboud;Cereal Chemistry,1985
3. Official Methods of Analysis 922.06. Fat in Flour, Method 32.1.14,2000
4. Stress relaxation of wheat flour doughs following bubble inflation or lubricated squeezing flow and its relation to wheat flour quality;Bartolucci,2000
5. Rheology and Chemistry of Dough;Bloksma,1971