1. AACC (1999). Method 44-15.02. Moisture - air-oven methods. In Approved methods of analysis, (11th edition). St. Paul, MN: AACC International.
2. AACCI (2011). Method 54-21.02. Farinograph method for flour: constant flour weight procedure. In Approved methods of analysis (11th edition). St. Paul, MN: AACC Internationl.
3. AOAC (1995). Protein (crude) in animal feed: combustion method (990.03). In Official methods of analysis (16th edition). Washington, DC: Association of Official Analytical Chemists.
4. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems;Bosmans;Journal of Agricultural and Food Chemistry,2012
5. Impact of amylases on biopolymer dynamics during storage of straight-dough wheat bread;Bosmans;Journal of Agricultural and Food Chemistry,2013