1. AACC. (2000). Approved Methods of the American Association of Cereal Chemist. In The Association: St. Paul. https://doi.org/10.1002/star.1989041111.
2. AACC International. (2011). Approved methods of analysis, 11th ed. Method 54-21.02. Rheological behavior of flour by farinograph: Constant flour weight procedure. https://doi.org/10.1094/AACCIntMethod-54-21.02.
3. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience;Amigo;Food Chemistry,2016
4. Water self-diffusion coefficient and staling of white bread as affected by glycerol;Baik;Cereal Chemistry,2003
5. Effect of the addition of wheat bran stream on dough rheology and bread quality;Banu;Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology,2012