1. Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments;Adebowale;Food Hydrocolloids,2003
2. Method 66-50.01, Pasta and noodle cooking quality–firmness;AACC,1999
3. Method 54-50.01, Determination of the water absorption capacity of flours and of physical properties of wheat flour doughs, using the consistograph;AACC,1999
4. Method 61-02.01, Determination of the Pasting Properties of Rice with the Rapid Visco Analyser;AACC,2000
5. Carbohydrates;BeMiller,1996