1[1]Thomson D.R. Response Surface experimentation [J]. J. Food Proc. Pres. 1982, (6):155-157.
2[2]Vemulapalli V. Miller K.A. Et al. Glucose Oxidase in Bread Making Systems [J]. Cereal Chem. 1998, (4):439-422.
3[3]Pyler E.J. Baking Science and Technology [M].Scsland Publishing Company. 1973.
4[4]Mani K. Eliasson A.C. Et al. Rheological Properties and Bread Making Quality of Wheat Flour Dough [J]. Cereal Chem. 1992, (3):222-225.
5[5]Hashimoto S. Shogren M.D. Cereal pentosans: their estimation and significance. I. Pentosans in wheat and milled wheat products [J]. Cereal Chem. 1987, (4):30-34.
6[6]Izydorczyk M.S. Biliaderis C.G. Bushuk W. Physical properties of watersoluble pentosans from different wheat varieties [J]. Cereal Chem. 1991, (2):145-150.
7[7]Shiiba K. Negishi Y. Et al. Chemical Changes During SpongeDough Fermentation [J]. Cereal Chem. 1990, (4):350-355.
8[8]Cherdkiatgumchal P. Grant D.R. Enzymes that Contribute to the Oxidation of L-Ascorbic Acid in Flour-water Systems [J]. Cereal Chem. 1986, (3):197-200.
9[9]Sapirstein H.D. Fu B.X. Intercultivar Variation in the Quantity of Monomeric Proteins, Soluble and Insoluble Glutenin, and Residue Protein in Wheat Flour and Relationship to Breadmaking Quality [J]. Cereal Chem. 1998, (4): 500-507.
10[10]Singh N. Cairns P. et al. Physical Properties of Extruded Wheat Starch-Additive Mixtures [J]. Cereal Chem. 1998,(3):325-330.
