1. Differential scanning calorimetry in food research — a review;Biliaderis;Food Chemistry,1983
2. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chemistry,1995
3. Studies of water binding by differential thermal analysis. I. Dough studies using the boiling mode;Bushuk;Cereal Chemistry,1977
4. Studies of water binding by differential thermal analysis. II. Dough studies using the melting mode;Bushuk;Cereal Chemistry,1977
5. Geletanization of wheat starch in the presence of surcrose and sodium chloride: correlation beyween gelatinization temperature and water mobility as determined by oxygen-17 nuclear magnetic resonance;Chinachoti;Cereal Chemistry,1991