1. Fifty years of cereal chemistry;Aitken;Trans. A. A. C. C.,1954
2. The behavior of strong flours of widely varying protein content when subjected to normal and severe baking procedures;Aitken;Cereal Chem.,1934
3. The relation between protein content and strength in gluten-enriched flours;Aitken;Cereal Chem.,1939
4. Starch in flour;Alsberg;Cereal Chem.,1927
5. Effect of fine grinding upon flour;AIsberg;Cereal Chem.,1925