1. Einfluss des Wassergehaltes der Teigwaren bei der Hochtemperaturtrocknung;Abecassis;Getreide Mehl und Brot,1989
2. Tensile fracture stress of a pasta product at temperatures from 293 to 343 K;Akiyama;Lebensmittel Wissenschaft und Technology,1994
3. Durum wheat pasta drying kinetics;Andrieu;Lebensmittel Wissenschaft und Technology,1987
4. The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetry;Cocero;Journal of Rheology,1991
5. Cunin, C., Handschin, S., Conde-Petit, B., & Escher, F. (1995). Development of microstructure of pasta during processing and cooking. In E. Windhab & B. Wolf (Eds.) Food rheology and structure. Proceedings of 1st symposium on food rheology and structure, Zurich