1. Approved Methods of the American Association of Cereal Chemists, 9th edn, March, St Paul, Minnesota, USA: Method 39–70A, Wheat hardness as determined by near infrared reflectance; Method 46–30, Crude protein – combustion method.
2. AOAC (1990) Official Methods of the Association of Official Analytical Chemists, 15th edn, AOAC, Washington DC, USA. Method 972.37 a and b, Extraneous materials isolation.
3. Alldrick, A. (1993) Folic acid and neural-tube defects. Chorleywood Digest No. 124, February, CCFRA, Chipping Campden, UK.
4. Alldrick, A. (1994) Folic acid – revisited. Chorleywood Digest, No. 133, January, CCFRA, Chipping Campden, UK, pp. 9–10.
5. Bason, M.L., Dang, J.M.C. and Charroe, C. (2005) Comparison of the Dough LAB and Farinograph for testing flour quality, in Using Cereal Science and Technology for the Benefit of Consumers (eds S.P. Cauvain, S.E. Salmon and L.S. Young), Woodhead Publishing Ltd, Cambridge, pp. 276–82.