1. AACC Method 54-21.01/2, n.d. Rheological Behavior of Flour by Farinograph.
2. Mixing of wheat flour dough as a function of the physico-chemical properties of the SDS-gel proteins;Bekkers,2000
3. The relation between the thiol and disulphide contents of dough and its rheological properties;Bloksma;Cereal Chem.,1972
4. Thiol and disulfide groups in dough rheology;Bloksma;Cereal Chem.,1975
5. Rheology and chemistry of dough;Bloksma,1988