1. AACC Approved Methods of Analysis, tenth ed.. Method 10-10.03 Optimized Straight-Dough Bread-Making Method. Approved November 8, 1995. 44-15.02 Moisture—Air-Oven Method. Approved November 8, 1995. Method 54-21.01 Farinograph Method for Flour. Approved November 8, 1995. Cereals & Grains Association, St. Paul, MN, U.S.A.
2. Methylcellulose as a structure enhancer in bread baking;Bell;Cereal Foods World,1990
3. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chem.,1995
4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976
5. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread;Buksa;Food Chem.,2016