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Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread

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Journal of Cereal Science, Vol. 24, Iss. 2, 1996-02 ,pp. : 179-185

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European Journal of Agronomy, Vol. 6, Iss. 3, 1997-05 ,pp. : 145-154

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Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality

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Journal of Cereal Science, Vol. 33, Iss. 2, 2001-03 ,pp. : 205-212

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Influence of Flour Quality and Baking Process on Hearth Bread Characteristics Made Using Gentle Mixing

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