1. AACC Official Methods 22-02, 44-15, 56-81B;AACC – American Association of Cereal Chemists,1994
2. Einkorn: a potential candidate for developing high lutein wheat;Abdel Aal;Cereal Chemistry,2002
3. α-amylase inactivation by temperature during starch hydrolysis;Apar;Process Biochemistry,2004
4. Effect of laboratory sprouting and storage on physicochemical and breadmaking properties of hard red spring wheat;Ariyama;Cereal Chemistry,1990
5. The rates of chemical reactions;Atkins,2006