Bakery Technology & Engineering, 1960, Avi Publ. Co., S. Matz, Chapter 20. |
Industrial & Engineering Chemistry, 3/39, Cathcart et al., vol. 31, No. 3, P, 362 plus. |
Food Engineering, 12/66, Travberman, p. 86 plus. |
Bread Science and Technology, "Sensory Attributes and Bread Staling", Yeshajahu Pomeranz, Ph.D. et al., (1971) pp. 170-186. |
Bakery, "New Assaults on Bread Staling Problem", Simon S. Jackel, Ph.D. (1979) pp. 114, 116, 118, 120 and 190. |
The Bakers Digest, "The Role of Wheat Flour Constituents in Bread Staling", Kim et al., (1977) pp. 38-44. |