1. Approved methods of the American Association of Cereal Chemists, methods 44-15A (moisture), 08-01(ash), 30-10(fat), 76-12(starch), 46-08 (protein), 32-05(total fibre); 54–30 (alveogrpahic analysis),2000
2. Whole grain foods and heart disease risk;Anderson;Journal of the American College of Nutrition,2000
3. Whole-wheat products – an overview;Atwell,2002
4. Effect of loaf specific volume on rate and extent of staling in bread;Axford;Journal of the Science of Food and Agriculture,1968
5. Chemical and nutritional changes in foods during extrusion;Camire;Critical Reviews in Food Science and Nutrition,1990