1. AACC (1983) Method No. 46-12. The American Association of Cereal Chemists, St Paul, MN, USA
2. AACC (1986). Method 08-01 Approved methods of the American Association of Cereal Chemists, 8th ed. St. Poul, MN, USA
3. AACC (1995) American Association of Cereal Chemists: Method 44-19. Approved Methods of the AACC (9th ed.), St. Paul, MN, USA
4. AACC (2010). Approved Methods of Analysis, 11th Edition. Gluten, AACC Method 38-12.02, Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index; Physical Dough Tests Method 54-21.02; Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure; AACC Method 56-81.04. Determination of Falling Number
5. Barbeu WE, Hilu KW (1991) Protein, calcium, iron and amino acid content of selected wild and domesticated cultivars of finger millet. Plant Foods Human Nutr 43:97–104, 1993. Kluwer Academic Publishers. Printed in the Netherlands