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- [4] Association of Glutenin Subunit Composition and Dough Rheological Characteristics with Cookie Baking Properties of Soft Wheat CultivarsCEREAL CHEMISTRY, 2009, 86 (03) : 339 - 349HadiNezhad, MehriButler, Francis
- [5] Physicochemical and Rheological Properties of Chinese Soft Wheat Flours and Their Relationships with Cookie-Making QualityCEREAL CHEMISTRY, 2012, 89 (05) : 237 - 241Geng, ZhimingZhang, PingpingYao, JinbaoYang, DanMa, HongxiangRayas-Duarte, Patricia
- [7] Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheatJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2020, 100 (10) : 3850 - 3856Ma, FengyunKim, JieunBaik, Byung-Kee
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- [9] Wheat flour starch granule-size distribution and rheological properties of dough. Part 3. Amylographic measurements (Reprinted from Nahrung/Food, vol 40, pg 209-212, 1996)STARCH-STARKE, 1999, 51 (11-12): : 441 - 444Sebecic, BSebecic, B