1. AACCI Approved Method No. 38-12.02. American Association of Cereal Chemists International. Wet Gluten, Dry Gluten, Water-binding Capacity and Gluten Index.
2. AACCI Approved Method No. 54-10.01. American Association of Cereal Chemists International. Extensigraph method, general.
3. Rheological characterisation of gluten from extensibility measurement;Abang Zaidel;J. Food Eng.,2008
4. A translation of Beccari's lecture “concerning grain” (1728);Bailey;Cereal Chem.,1941
5. Codex Standard for Wheat Protein Products Including Wheat Gluten;Codex Stan 163,1987