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International table of glycemic index and glycemic load values: 2002,

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The use of the glycemie Index in predicting the blood glucose response to mixed meals

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Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

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Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat‐Based Food Processes and in Wheat Breeding—A Review

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Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

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