Characteristic Coloring Curve for White Bread during Baking.

Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2011). Characteristic Coloring Curve for White Bread during Baking. Bioscience Biotechnology and Biochemistry, 75(2), 255-260.

https://www.jstage.jst.go.jp/article/bbb/75/2/75_100558/_article