1. AACC International. Approved Methods of Analysis, 11th Ed. Methods 54-60.01 and 56-11.02. American Association of Cereal Chemists International, St. Paul, MN, U.S.A. http://dx.doi.org/10.1094/AACCIntMethod-54-60.01/56-11.02.
2. Rapid Enzymatic Assay of Insoluble and Soluble Dietary Fiber;Asp,1984
3. Romanian Standards Catalog for Cereal and Milling Products Analysis;ASRO,2008
4. Influence of damaged starch on cookie and bread-making quality;Barrera;Eur. Food Res. Technol.,2007
5. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch–gluten systems;Barrera;J. Sci. Food Agric.,2016