1. American Association of Cereal Chemists (1986) Approved Methods of the AACC: Method 10-20. Baking test for sweet yeast products. First approval 4-13-61; Method 10-31A. Baking quality of self-rising biscuit flour. First approval 4-4-68, reviewed 10-27-82; Method 10-52. Baking quality of cookie flour-micro method. First approval 9-25-85; Method 10-60. Baking quality of pie flour. Final approval4-13-61, revised 10-27-82; Method 10-90. Baking quality of cake flour. Approved 10-8-76, revised 10-27-82; Method 33-50. Taste panel-triangle test. First approval 4-4-68, revised 10-27-82; Method 74-30. Staleness of bread. Sensory perception test. Approved 4-13-61. AACC, St Paul, MN.
2. American Association of Cereal Chemists (1992) Guidelines for the preparation and review of papers reporting sensory evaluation data, Cereal Chem., 69 (1), v.
3. Amerine, M.A., Pangborn, R.M. and Roessler, E.B. (1965) Factors influencing sensory measurements. In Principles of Sensory Evaluation of Foods, Academic Press, New York, pp. 245–275.
4. Arnold, G.M. and Williams, A.A. (1986) The use of generalised Procrustes techniques in sensory analysis. In Statistical Procedures in Food Research, ed. Piggott, J.R., Elsevier Applied Science, London, pp. 233–253.
5. ASTM (1968) Manual on Sensory Testing Methods. ASTM 434, American Society for Testing and Materials, Philadelphia.