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2. Identifying the baking quality related components of wheat flours;MacRitchie;Cereal Foods World,1989
3. The baking test: fact or fiction;Tipples;Cereal Foods World,1979
4. Effects of wheat variety and processing conditions in experimental bread baking studies by uni- and multivariate analyses;Magnus;Jounal of Cereal Science,1997
5. A ten-gram mixograph for determining and prediction functional properties of wheat flours;Finney;Bakers Digest,1972