1. AACC (2010). Approved methods of the American Association of Cereal Chemists, methods 46-30.01 (protein), 88-04 (WHC), 76-20 (total starch and amylose content), 61-02.01 (pasting properties), 10-91.01 (cake symmetry and volume index), 55-40.01 (Particle Size of Wheat Flour by Laser Instrument), 55-50.01 (Specific volume), 61-02.01 (Determination of the Pasting Properties of Rice with the Rapid Visco Analyser), 74-10.02 (Measurement of Bread Firmness—Compression Test), 14-22.01 (Colour of Pasta—Reflectance Colorimeter Method), 11st ed. St. Paul: American Association of Cereal Chemists.
2. Bean, M. M., Elliston-Hoops, E. A., & Nishita, K. D. (1983). Rice flour treatment for cake-baking applications. Cereal Chemistry, 60(6), 445–449.
3. Catassi, C., & Fasano, A. (2008). Celiac disease. Current Opinion in Gastroenterology, 24(6), 687–691.
4. Crosbie, G. B. & Ross, A. S. (2007). Particle size effects. In: The RVA handbook, p. 15. St. Paul: American Association of Cereal Chemists.
5. Gaines, C. S. (1985). Associations among soft wheat flour particle size, protein content, chlorine response, kernel hardness, milling quality, white layer cake volume, and sugar-snap cookie spread. Cereal Chemistry, 62, 290–292.