1. AACC (1983). Approved method of the american association of cereal chemists (8th ed.). Methods 08-01 and 44-15A, revised October 1981; Method 46-10, revised September 1985; Method 30-25, revised October 1976. The Association: St. Paul, MN
2. Influence of extrusion conditions on extrusion speed, temperature, and pressure in the extruder and on pasta quality;Abecassis;Cereal Chemistry,1994
3. End corrections in the capillary flow of polyethylene;Bagley;Journal of Applied Physics,1957
4. Dried Japanese noodles. II. Effect of amylase, protease, salts, and pH on noodle doughs;Bean;Cereal Chemistry,1974
5. Rheological properties of wheat flour doughs in steady and dynamic shear: effect of water content and some additives;Berland;Cereal Chemistry,1995