1. AACC (American Association of Cereal Chemists), 2000. Approved Methods of the AACC, tenth ed. Method 10-50D, approved October 1997; re-approved November 1999. Method 54.30A, approved October 1984; re-approved November 1999. American Association of Cereal Chemists, St Paul, MN.
2. Differential scanning calorimetry of sugar cookies and cookie dough;Abboud;Cereal Chemistry,1984
3. Effect of fat and sugar in sugar-snap cookies and evaluation of tests to measure cookie flour quality;Abboud;Cereal Chemistry,1985
4. A new parameter related to loaf volume based on the first derivative of the alveograph curve;Addo;Cereal Chemistry,1990
5. Effects of lipids and emulsifiers on alveograph characteristics;Addo;Cereal Chemistry,1992