1. Loaf volume and protein content of hard winter and spring wheat;Finney;Cereal Chemistry,1948
2. Flour proteins: Structure and functionality in dough and bread;Bushuk;Cereal Foods World,1985
3. Bread volume potential of variable-quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels;Roels;Cereal Chemistry,1993
4. Fractionating and reconstituting techniques as tools in wheat flour research;Finney;Cereal Chemistry,1943
5. Evaluation of contributions from wheat protein fractions to dough mixing and bread making;MacRitchie;Journal of Cereal Science,1987