Carrillo-Navas, H., Guadarrama-Lezama, A. Y., Vernon-Carter, E. J., García-Díaz, S., Reyes, I., & Alvarez-Ramírez, J. (2016). Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread. J Food Sci Technol.

Carrillo-Navas, H., A. Y. Guadarrama-Lezama, E. J. Vernon-Carter, S. García-Díaz, I. Reyes, och J. Alvarez-Ramírez. "Effect of Gelatinized Flour Fraction On Thermal and Rheological Properties of Wheat-based Dough and Bread." J Food Sci Technol 2016.

Carrillo-Navas, H., et al. "Effect of Gelatinized Flour Fraction On Thermal and Rheological Properties of Wheat-based Dough and Bread." J Food Sci Technol 2016.