1. Approved Methods of the American Association of Cereal Chemists,1999
2. The molecular basis of dough rheology;Belton,2012
3. Nature of proteins in triticale and its parental species. ii. Gel filtration and disc electrophoresis results;Chen;J. Plant Sci.,1970
4. Physicochemical and bread-making properties of low molecular weight wheat-derived arabinoxylans;Courtin;J. Agric. Food Chem.,1998
5. Arabinoxylans and endoxylanases in wheat flour bread-making;Courtin;J. Cereal. Sci.,2002