6[9]Rubenthaler,G,L.,Pomeranz,Y.,M.L.Huang.Steamed bread.111 Negtive steamr-spring of strong flours .Cereai Chem,1992,69:334-337
7[10]Huang,S.D.,yurt,S.H.,Quail,K.,etal.Establlishment of flour quality guidelins for Northern style Chinese steamed bread Journal of Cereal science 1996,24:179-185
8[11]Lin Z J,Misdelly,D M.,Moss H J.Suitability of various Australian Wheat for Chinese-style steamed bread.J.Sci food agrie.,1990,(53) :203-213