1. Approved methods of the American Association of Cereal Chemists;AACC,1990
2. Topical aspects of fermented foods;Adams;Trends in Food Science and Technology,1990
3. Adaptation of the fermented food kishk to European circumstances;Berghofer;Food Biotechnology,1990
4. Detection and measurement;Bubert,1987
5. Protein digestibility of extruded cereal grains;Dahlin;Food Chemistry,1993