1. Farinograph method for flour;American Association of Cereal Chemists,1983
2. Dough consistency and measurement of water absorption on the Brabender farinograph and Simon “Research” water absorption meter;Bennett;Trans. Am. Assoc. Cereal Chem.,1953
3. Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours;Bloksma;J. Sci. Food Agric.,1963
4. Rheology and chemistry of dough;Bloksma,1971
5. Sensory assessment of stiffness and rheological measurements on doughs of identical farinograph consistencies;Bloksma;J. Texture Stud.,1973