1. and , Action of oxidants and other improvers, in Chemistry and Physics of Baking, ed by and . The Royal Society of Chemistry, London, pp 179-198 (1986).
2. Physics of breadmaking. PhD Thesis, Wageningen Agric Univ, Wageningen, The Netherlands (1994).
3. Functional and dynamic rheological properties of wheat gluten. PhD Thesis, The University of Reading, UK (1996).