1. AACC. (2000). Approved Methods of the AACC, 10th ed. Method 44-15A, approved October 1975; reviewed October 1994; reapproval November 1999, Method 46-30, approved November 1995; reapproval November 1999, Method 54-21, approved November 1995; reapproval November 1999, Method 56-81B, approved November 1972, reviewed September 1992, and Method 74-09, approved November 1995; reviewed October 1996; reapproval November 1999. American Association of Cereal Chemists. The Association: St. Paul, MN.
2. Frozen doughs;Autio;Cereal Chemistry,1992
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4. Effect of frozen storage duration on firming properties of breads baked from frozen doughs;Berglund;Cereal Foods World,1993
5. Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze–thaw cycles;Berglund;Cereal Chemistry,1991