1. Rheological properties of dough made with starch and gluten from several cereal sources;PETROFSKY;Cereal Chemistry,1995
2. Wheat starch, cassava starch, and cassava flour impairment of the breadmaking potential of wheat flour;DEFLOOR;Cereal Chemistry,1993
3. Dough development by sheeting and its application to bread production from composite flours;BUSHUK;Cereal Science Today,1974
4. Influence of barley-based products on the properties of dough and bread;KAWKA;Przeglad Piekarskii Cukierniczy,1997
5. Impact of milling procedure on breadmaking potential of cassava flour in wheatless breads;DEFLOOR;Cereal Chemistry,1993