1. How Much Sugar in Fruit Jellies?;Baker;Food Ind.,1935
2. Fruit Jellies. X The Role of Pectin. 6. Viscosity of Dilute Pectin Solutions as Affected by Metallic Salts and pH;Baker;Delaware Agr. Expt. Sta. Bull.,1939
3. Pectin Content of Raw Material. Optimum Conditions of Extraction Determined by Viscosity;Baker;Fruit Products J.,1935
4. Viscosity of Apple Pectin. Effect of Commercial Diastatic Enzymes at 40° C.;Baker;Ind. Eng. Chem.,1935
5. Barr, G., “A Monograph of Viscometry,” Oxford University Press, London, 1931.