1. Composition and baking value of different particles of flour;Leclerc;Operative Miller,1919
2. Particle size in relation to flour characteristics and starch cells of wheat;Pulkki;Cereal Chemistry,1938
3. Flour particle size and its relation to wheat variety, location of growth, and some wheat quality values;Harris;Cereal Chemistry,1955
4. The importance of flour particle size in the mechanical dough development bread process;Lorenz;New Zealand Journal of Technology,1986
5. Relationship of the physical properties of wheat flour to granulation;Wichser;Cereal Chemistry,1947