1. Impact of sourdough on the texture of bread;Arendt;Food Microbiology,2007
2. Kinetics of phase change. III. Granulation, phase change, and microstructure;Avrami;Journal of Chemical Physics,1941
3. Study on influences of emulsified oil on dough rheological properties and the quality of steamed-bread;Bai;Grain Processing,2009
4. Pasting, paste, and gel properties of starch–hydrocolloid combinations;BeMiller;Carbohydrate Polymers,2011
5. Xylanases and their applications in baking industry;Butt;Food Technology and Biotechnology,2008