1. Asp, N.-G. 1986. Effects of extrusion-cooking on the nutritional value of foods. In Pasta and Extrusion-Cooked Foods, Chr. Mercier and C. Cantarelli, eds., pp. 9–13. Tecnoalimenti Food and Nutrition Technology Series 1.
2. Benedito de Barber, C., J. Martinez, and S. Barber. 1977. Effects of parboiling on the chemical and nutritional characteristics of rice bran. In Rice By-Products Utilization, vol. IV, S.
3. Barber and E. Tortosa, eds., pp. 121–130. Valencia, Spain: Int. Agroquimica Tecnol. Alimentos. CEREAL FOODS 99
4. Betschart, A. A. 1978. Improving protein quality in bread. Nutritional benefits and realities. Adv. Exp. Med. Biol. 105: 703–734.
5. Betschart, A. A. 1988. Nutritional quality of wheat and wheat foods. In Wheat: Chemistry and Technology, vol. II, Y. Pomeranz, ed., pp. 91–130. St. Paul, Minn.: AACC.