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US2004052916A   [0002]  [0005] 
US2006141100A   [0002]  [0006] 
WO06111779A   [0002]  [0007] 
US2007184160A   [0002]  [0008] 
US2010247731A   [0002]  [0009] 
WO2004023880A   [0005] 
WO2005076741A   [0008] 
WO2009037086A   [0009] 

Variation of farinographic parameters of doughs obtained from wheat and rye flour mixtures during kneading   [0002] 
Redoubt Reporter   [0010] 
U.P.B. Sci. Bull., Series D   [0014]  [0089]