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Y. L. Ong, Ross, A. S., and Engle, D. A., “Glutenin Macropolymer in Salted and Alkaline Noodle Doughs”, Cereal Chemistry Journal, vol. 87, no. 1, pp. 79 - 85, 2010.
M
A. S. Ross, Bettge, A. D., Kongraksawech, T., and Engle, D. A., “Measuring Oxidative Gelation of Aqueous Flour Suspensions Using the Rapid Visco Analyzer”, Cereal Chemistry Journal, vol. 91, no. 4, pp. 374 - 377, 2014.