B. M. Gough

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The role and function of chlorine in the preparation of high-ratio cake flour.

B. M. Gough, M. Whitehouse, C. Greenwood, 1978, CRC critical reviews in food science and nutrition.

Effect on the Gelatinization Temperature of Wheat Starch Granules of Prolonged Treatment with Water at 50°C

B. M. Gough, J. Pybus, 1971 .

Amyloglucosidase-catalysed erosion of native, surface-modified and chlorine-treated wheat starch granules. The influence of surface protein

B. M. Gough, A. Evers, P. Greenwell, 1985 .

A study by ESCA of the surface of native and chlorine-treated wheat starch granules: The effects of various surface treatments

B. M. Gough, H. Munro, A. Fowler, 1987 .

Branched-chain sugars : Part XI. A synthesis of 6-deoxy-4-C-vinyl-l-talose and 5-deoxy-3-C-vinyl-l-lyxose

B. M. Gough, W. Overend, S. Gunner, 1970 .

Interaction of Wheat Starch and Epichlorohydrin

B. M. Gough, 1967 .

Interaction of Wheat Starch and Epichlorohydrin. Part 2

B. M. Gough, J. Pybus, 1968 .

Effect of Metal Cations on the Swelling and Gelatinization Behaviour of Large Wheat Starch Granules

B. M. Gough, J. Pybus, 1973 .

Scanning Electron Microscopy of Wheat Starch. IV. Digestion of large Granules by Glucoamylase of Fungal (Aspergillus niger) Origin)

B. M. Gough, A. Evers, J. Pybus, 1971 .

High-ratio yellow cake. The starch cake as a model system for response to chlorine

B. M. Gough, S. Cauvain, 1975 .

The Rǒle of Starch in Baked Goods Part 2. The Influence of Purification Procedure on the Surface Properties of the Granule

B. M. Gough, M. Whitehouse, S. Cauvain, 1977 .