1. Anonymous (1976). Richtlinie für stärke und bestimmte stäkeerzeugnisse (General rules for starch and specific starch products). Hamburg: Behr=Verlag (pp. 16).
2. Anonymous (1995). Regulation (EU) No. 97/95 of the European Commission issued 17 January 1995. Amtsblatt der Europäischen Gemeinschaften No. L 16, 24.01. 1995, 3–15.
3. Association of Official Analytical Chemists (AOAC). 1995. Method 32.1.22, Protein, Total, in Flour.
4. Bergthaller, W. (1998). Investigations concerning starch extracability of potatoes in a laboratory scale process (Unpublished results).
5. Biliaderis, C. G. (1990). Thermal analysis of food carbohydrates. In V. R. Hatwalker, & C. Y. Ma, Thermal analysis of food (pp. 168). Barking. UK: Elsevier Applied Science Publishers.