1. Method 16-50 pasta cooking quality - firmness in: Approved methods of analysis;AACC International,1995
2. Method 66-50.01 pasta cooking quality - firmness in: Approved methods of analysis;AACC International,2000
3. Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio;Alamprese;Journal of Food Engineering,2009
4. Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality;Cuicui;Czech Journal of Food Sciences,2018
5. 15N‐Labeling of egg proteins for studying protein network formation during pound cake making;Deleu;Cereal Chemistry,2017