1. AACC International. Approved Methods of Analysis. 11.th Ed. Method 10–05.01. Guidelines for Measurement of Volume by Rapeseed Displacement. Approved October 17, 2001. AACC International, St. Paul, MN, U.S.A.
2. AACC International. Approved Methods of Analysis. 11.th Ed. Method 54–70.01. High-Speed Mixing Rheology of Wheat Flour Using the doughLAB. Approved May 1, 2013. AACC International, St. Paul, MN, U.S.A.
3. AACC International. Approved Methods of Analysis. 11th. Ed. Method 74–10.02. Measurement of Bread Firmness – Compression Test. Approved November 3, 1999. AACC International, St. Paul, MN, U.S.A.
4. AACC International. Approved Methods of Analysis. 11th. Ed. Method 76–13.01. Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method). Approved November 3, 1999. AACC International, St. Paul, MN, U.S.A.
5. AACC International. Approved Methods of Analysis. 11th. Ed. Method 76–33.01. Damaged Starch – Amperometric Method by SDmatic. Approved September 20, 2012. AACC International, St. Paul, MN, U.S.A.