1. Aranguren, B., Becattini, R., Lippi, M. M., & Revedin, A. (2007). Grinding flour in Upper Palaeolithic Europe (25,000 years bp). Antiquity, 81, 845–855.
2. Babot, M. d. P. (2003). Starch grain damage as an indicator of food processing. In D. M. Hart & L. A. Wallis (Eds.), Phytolith and starch research in the Australian-Pacific-Asian regions: The state of the art (pp. 69–81). Canberra: Pandanus Press.
3. Balme, J., & Beck, W. E. (2002). Starch and charcoal: Useful measures of activity areas in archaeological rockshelters. Journal of Archaeological Science, 29, 157–166.
4. Barton, H., & Matthews, P. J. (2006). Taphonomy. In R. Torrence & H. Barton (Eds.), Ancient starch research (pp. 75–94). Walnut Creek, CA: Left Coast Press.
5. BeMiller, J. N., & Whistler, R. L. (2009). Starch: Chemistry and technology. New York: Academic Press.