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3. AOAC International, 1995a. Official Methods of Analysis of AOAC International, Method 920.87, Protein (Total) in Flour Final Action.
4. AOAC International, 1995b. Official Method of Analysis of AOAC International, Method 922.06, Fat in Flour—Acid Hydrolysis Method—Final Action.
5. AOAC, 1995a. Official Methods of Analysis of AOAC International, Method 923.03, Ash of Flour—Direct Method—Final Action.