1. “An investigation into the rheological properties of flour dough: Studies in shear and compression”;GLUCKLICH;Cereal Chem.,1962
2. “A model representation of the rheological behaviour of wheat-flour dough”;GLUCKLICH;Koll Z.,1962
3. “Research in dough rheology at the Technion Israel Institute of Technology”;LERCHENTHAL;Cereal Sci. Today,1961
4. C. B. FUNT, CH. H. LERCHENTHAL and H. G. MULLER, “Influence of additives on dough properties”, Symposium on Rheology and Texture of Foodstuffs, S.C.I. Monograph No. 27, London, 1967.
5. CH. H. LERCHENTHAL and C. B. FUNT, “The strength of dough in uniaxial tension”, Symposium on Rheology and Texture of Foodstuffs, S.C.I. Monograph No. 27, London, 1967.