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Elizabet Janić Hajnal, Jelena Tomić, Aleksandra Torbica, Slađana Rakita, Milica Pojić, Dragan Živančev, Miroslav Hadnađev & Tamara Dapčević Hadnađev. (2014) Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality. Food Chemistry 164, pages 158-165.
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Jelena Tomić, Milica Pojić, Aleksandra Torbica, Slađana Rakita, Dragan Živančev, Elizabet Janić Hajnal, Tamara Dapčević Hadnađev & Miroslav Hadnađev. (2013) Changes in the content of free sulphydryl groups during postharvest wheat and flour maturation and their influence on technological quality. Journal of Cereal Science 58:3, pages 495-501.
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Jon González-Torralba, Silvia Arazuri, Carmen Jarén & Luis M. Arregui. (2013) Influence of temperature and r.h. during storage on wheat bread making quality. Journal of Stored Products Research 55, pages 134-144.
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Devin J. RoseLynn V. OgdenMichael L. DunnOscar A. Pike. (2008) Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention. Cereal Chemistry Journal 85:2, pages 218-223.
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