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2. Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating;Alvarez;Innovative Food Science & Emerging Technologies,2017
3. Total reducing sugars;AOAC,1945
4. Resistant starch in starch samples and plant materials (No. 32-40.01-2002);AOAC,2002
5. Resistant starch in starch and plant materials. Enzymatic digestion (2002.2-2005;AOAC,2005