1. AACC., 1962 . Method 10-10: Baking Quality of Wheat Bread Flour-Straight Dough Method. Approved Methods of the American Association of Cereal Chemists.
2. AACC., 1967 . Method 10-50B: Bakine Quality of Cookie Flour. Approved Methods of the American Association of Cereal Chemists.
3. RHEOLOGICAL PROPERTIES RELATED TO BREAD FRESHNESS