1. Chaudhary N., Dangi P., Khatkar B. S. (2016). Relationship of molecular weight distribution profile of unreduced gluten protein extracts with quality characteristics of bread. Food Chem. 210 325–331. j.foodchem. 2016.04.043.

2. Wieser H. (2007). Chemistry of gluten proteins. Food Microbiol. 24 115–119. 10.1016/j.fm.2006.07.004

3. Иваненко Н.А. Посевные качества семян озимой пшеницы и ржи в Тюменской области // Современные проблемы науки и образования. – 2015. – № 2 (часть 1).

4. Abdipour M., Ebrahimi M. , Ali Izadi-Darbandi et al. Association between Grain Size and Shape and Quality Traits, and Path Analysis of Thousand Grain Weight in Iranian Bread Wheat Landraces from Different Geographic Regions.// Not Bot Horti Agrobo, 2016, 44(1):228-236. Available online: www.notulaebotanicae.ro

5. Deivasigamani S., Swaminathan C. Evaluation of Seed Test Weight on Major Field Crops//International Journal of Research Studies in Agricultural Sciences (IJRSAS) Volume 4, Issue 1, 2018, PP 8-11.

6. Hossein Afshari, Mostafa Eftekhari, Miad Faraji, Abdol Ghaffar Ebadi and Abbas Ghanbarimalidareh, (2011). Studying the effect of 1000 grain weight on the sprouting of different species of Salvia L. grown in Iran Journal of Medicinal Plants Research Vol. 5(16), pp. 3 991-3993.