1. Effect of surface tension in the gas-dough interface on the rheological behaviour of dough;Bloksma;Cereal Chemistry,1981
2. The stabilisation of air in cake batters the role of fat;Brooker;Food Structure,1993
3. The role of fat in bread doughs;Brooker;Scanning,1995
4. The measurement of bubble size distributions in an opaque food fluid;Campbell;Trans. IChemE, Part C: Food and Bioproducts Processing,1991
5. Measurement and interpretation of dough densities;Campbell;Cereal Chemistry,1993