Wheat flour (English Wikipedia)

Fraser, J. R (1951). "National flour survey 1946–1950". Journal of the Science of Food and Agriculture. 2 (5): 193–198. Bibcode:1951JSFA....2..193F. doi:10.1002/jsfa.2740020502.

inchem.org

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
"End of National Flour". British Medical Journal. 1 (4979): 1347–1348. 1956. doi:10.1136/bmj.1.4979.1347. PMID 13316152. S2CID 11948108.

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

"La forza della farina" (in Italian). 28 January 2009. Archived from the original on 18 April 2019.

Hrušková, Marie; Faměra, Oldřich (2011-11-18). "Prediction of wheat and flour Zeleny sedimentation value using NIR technique". Czech Journal of Food Sciences. 21 (3). Czech Academy of Agricultural Sciences: 91–96. doi:10.17221/3482-cjfs. ISSN 1212-1800. S2CID 54766897.
Wang, Jinhua; Wieser, Herbert; Pawelzik, Elke; Weinert, Joachim; Keutgen, Anna J.; Wolf, Gerhard A. (2005-02-17). "Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat". European Food Research and Technology. 220 (5–6). Springer Science and Business Media LLC: 552–559. doi:10.1007/s00217-004-1112-1. ISSN 1438-2377. S2CID 84560381.
"End of National Flour". British Medical Journal. 1 (4979): 1347–1348. 1956. doi:10.1136/bmj.1.4979.1347. PMID 13316152. S2CID 11948108.

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
"Frequently Asked Questions - Is flour still bleached?". Flour Advisory Board. Archived from the original on 2011-10-08. Retrieved 2011-09-12.
"La forza della farina" (in Italian). 28 January 2009. Archived from the original on 18 April 2019.
"Flours for Pizza and Focaccia, the flour strength". Archived from the original on 5 March 2015.{{cite web}}: CS1 maint: unfit URL (link)

Hrušková, Marie; Faměra, Oldřich (2011-11-18). "Prediction of wheat and flour Zeleny sedimentation value using NIR technique". Czech Journal of Food Sciences. 21 (3). Czech Academy of Agricultural Sciences: 91–96. doi:10.17221/3482-cjfs. ISSN 1212-1800. S2CID 54766897.
Kınacı, Engin; Kınacı, Gülcan (2004). "Quality and yield losses due to sunn pest (Hemiptera: Scutelleridae) in different wheat types in Turkey". Field Crops Research. 89 (2–3). Elsevier BV: 187–195. doi:10.1016/j.fcr.2004.02.008. ISSN 0378-4290.
Wang, Jinhua; Wieser, Herbert; Pawelzik, Elke; Weinert, Joachim; Keutgen, Anna J.; Wolf, Gerhard A. (2005-02-17). "Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat". European Food Research and Technology. 220 (5–6). Springer Science and Business Media LLC: 552–559. doi:10.1007/s00217-004-1112-1. ISSN 1438-2377. S2CID 84560381.