1. The action of ascorbic acid as a bread improver;Melville;Cereal Chemistry,1938
2. Ascorbic acid and some related compounds as oxidizing agents in doughs;Sandstedt;Cereal Chemistry,1945
3. The influence of L-ascorbic acid and compounds with related structure on the baking ability of flours;Maltha;Getreide und Mehl,1953
4. Dehydro-L-ascorbic acid reducing system in flour;Kuninori;Cereal Chemistry,1964
5. The oxidation of ascorbic acid and its improver effect in bread doughs;Meredith;Journal of the Science of Food and Agriculture,1965