1. The concentration of factor in soft wheat flours affecting cookie quality;Yamazaky;Cereal Chem.,1955
2. An alkaline water retention capacity test for the evolution of cookie baking potentialities of soft winter wheat flours;Yamazaky;Cereal Chem.,1953
3. Relation of distilled-water retention to alkaline-water retention, water-adsorption, and baking properties of wheat flours;Sollars;Cereal Chem.,1972
4. Some studies on flour absorption;Merritt;Cereal Chem.,1941
5. Hydration as factor in bread quality;Larsen;Cereal Chem.,1964