1. Sorption phenomena in foods;Labuza;Food Technol.,1968
2. Sorption of water vapor on wheat flour, starch and gluten;Bushuk;Cereal Chem.,1957
3. Moisture and its measurement;Hlynka,1954
4. Water retention capacity as an index of the loaf volume potentialities and protein quality of hard red winter wheats;Finney;Cereal Chem.,1946
5. Characterizations of hard red spring and durum wheat proteins by some physico-chemical properties;Geerdes;Cereal Chem.,1952