1. American Association of Cereal Chemists. 1968. AACC Approved methods (formerly cereal laboratory methods, 7th ed.). The Association: St. Paul, Minn.
2. Surfactants supplement each other, make foreign proteins compatible in breakmaking;Finney;The Bakers Digest,1971
3. Gum Technology in the Food Industry;Glicksman,1969
4. The formation of dough and bread structure. I. The ability of starch to form structures, and the improving effect of glyceryl monostearate;Jongh;Cereal Chem,1961
5. Bread without gluten;Jongh;The Bakers Digest,1968