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2. Dynamic viscoelastic behavior of high-pressure-treated wheat gluten;Apichartsrangkoon;Cereal Chemistry,1999
3. The effect of enzymically modified gluten on the mixing and baking properties of wheat-flour doughs;Asp;Food Technology in Australia,1986
4. A translation of Beccari's lecture ‘concerning grain’ (1728);Bailey;Cereal Chemistry,1941
5. Some functional properties of acylated wheat gluten;Barber;Journal of Agricultural and Food Chemistry,1982