1. The molecular basis of dough rheology;Belton,2012
2. The impact of salt reduction: a review;Belz;Crit. Rev. Food Sci. Nutr.,2012
3. Breadmaking;Cauvain,2000
4. Assessing bakery functionality;Cauvain;The World of Food Ingredients April/May,2012
5. Technology of Breadmaking;Cauvain,2015