1. Studies on frozen doughs. III. Some factors involved in dough weakening during frozen dough storage and thaw-freeze cycles;Inoue;Cereal Chemistry,1994
2. Freeze-thaw stability of prefermented frozen lean wheat doughs: effect of flour quality and fermentation time;Räsänen;Cereal Chemistry,1995
3. Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles;Berglund;Cereal Chemistry,1991
4. Comparison of two sample preparation procedures for low-temperature scanning electron microscopy of frozen bread dough;Berglund;Cereal Chemistry,1990
5. Predicting test bakery requirements from laboratory mixing tests;Zounis;Journal of Cereal Science,1997