1. Bell, B. M., Chamberlain, N., Daniels, D. G. H. and Fisher, N. (1976) Flour Milling and Baking Research Association, Research Report No. 70, Chorleywood, UK.
2. The composition, rheological properties and breadmaking behaviour of stored flours
3. The effects of pure saturated and unsaturated fatty acids bon breadmaking and on lipid binding, using chorleywood bread process doughs containing a ‘model fat’
4. The natural ageing of flour