1. AACC Approved Method 10-52.02. Baking Quality of Cookie Flour-Micro Method. (2008). Cereals & Grains Association, St. Paul, MN, U.S.A. Retrieved from https://www.cerealsgrains.org/resources/Methods/Methods/10-50.pdf. Accessed July 13, 2023.
2. AACC Approved Method 56-11.02. Solvent Retention Capacity Profile. Approved June 3, 2009. Cereals & Grains Association, St. Paul, MN, U.S.A. Retrieved from https://www.cerealsgrains.org/resources/Methods/Methods/56-11.pdf. Accessed July 13, 2023.
3. Effect of sugars on the thermal and rheological properties of sago starch;Ahmad;Biopolymers,1999
4. Influence of damaged starch on cookie and bread-making quality;Barrera;European Food Research and Technology,2007
5. Starch gelatinization in sugar solutions;Beleia;Stärke,1996