1. A microscopic study of bread and dough;Burhans;Cereal Chemistry,1942
2. The microscopic structure of bread and dough;Sandstedt;Cereal Chemistry,1954
3. Photomoicrographic studies of wheat starch. III. Enzymatic digestion and granule structure;Sandstedt;Cereal Chemistry,1955
4. Bread crumb development during baking;Haymann;Cereal Chemistry,1998
5. Role of starch granules in controlling expansion of dough during baking;Kusunose;Cereal Chemistry,1999