1. The terminology and methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1988
2. Evaluating structure and texture effects of methylcellulose of gums in microwave baked cakes;Bell;Cereal Foods World,1991
3. Starch gelatinization: A morphological study of Triticeae and other starches;Bowler;Starch/Staerke,1982
4. Microwave cooking and processing;Buffler,1993
5. A small angle X-ray scattering study of the absorption of water into the starch granule;Cameron;Carbohydrate Research,1993