1. The definition of dietary fiber;AACC;Cereal Foods World,2001
2. AACC International. Approved Methods of Analysis, 11th ed. Method 32–05.01, Total dietary fiber, final approval Oct. 16, 1991, reapproval Nov. 3, 1999; Method 32–07.01, Soluble, insoluble, and total dietary fiber in foods and food products, final approval Oct. 16, 1991, reapproval Nov. 3, 1999; Method 32–23.01, β-Glucan content of barley and oats—Rapid enzymatic procedure, first approval Nov. 8, 1995, reapproval Nov. 3, 1999; Method 32–25.01, Total dietary fiber—Determined as neutral sugar residues, uronic acid residues, and Klason lignin (Uppsala method), first approval Oct. 26, 1994, reapproval Nov. 3, 1999; Method 32–28-02, Polydextrose in foods by ion chromatography, first approval Jan. 11, 2001, revised Oct. 2, 2013; Method 32–32.01, Measurement of total fructan in foods by an enzymatic/spectrophotometric method, first approval Jan. 11, 2001; Method 32–40.01, Resistant starch in starch samples and plant materials, first approval Oct. 17, 2002; Method 32–45.01, Total dietary fiber (Codex Alimentarius definition), final approval Dec. 2009; Method 32–50.01, Insoluble, soluble, and total dietary fiber (Codex definition) by an enzymatic-gravimetric method and liquid chromatography, final approval Aug. 2011. AACC International, St. Paul, MN. http://dx.doi.org/10.1094/AACCIntMethod-xx-xx.xx.
3. Content and molecular weight of extractable β-glucan in American and Swedish oat samples;Ajithkumar;J. Agric. Food Chem.,2005
4. Cereal arabinoxylan;Andersson,2001
5. Effects of environment and cultivar on content and molecular weight of β-glucan in oats;Andersson;J. Cereal Sci.,2011