1. American Association of Cereal Chemists (AACC) (1999) Method 76–13.01, Total starch assay procedure (megazyme amyloglucosidase/α-amylase method). In: Approved methods of the American Association of Cereal Chemists, AACC, St. Paul, MN, USA.
2. American Association of Cereal Chemists (AACC) (2003) Method 46-11A, crude protein-improved Kjeldahl method, copper catalyst modification. In: Approved methods of the American Association of Cereal Chemists (AACC), St. Paul, MN, USA
3. Alam SA (2012) Effects of extrusion process variables on the physical properties of oat-containing extrudates. MSc Thesis. Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
4. Al-Rabadi, G. J., Torley, P. J., Williams, B. A., Bryden, W. L., & Gidley, M. J. (2011). Particle size of milled barley and sorghum and physico-chemical properties of grain following extrusion. Journal of Food Engineering, 103(4), 464–472.
5. Association of Official Analytical Chemists (AOAC) (1990) Method 985.29, Total dietary fibre. In: Official Methods of Analysis of the Association of Official Analytical Chemists: AOAC, Washington, DC.