1. AACC Method 66-50.01. Pasta and Noodle cooking quality – Firmness;AACC,2001
2. The principles of nuclear magnetism;Abragam,1961
3. AOAC method 2001.11.Crude Protein in animal feed, forage (plant tissue), grain and oil seeds;AOAC,2005
4. AOAC Official Method 925.32, fat in eggs. Acid hydrolysis method;AOAC,2012
5. Characterization of water mobility in biscuit dough using a low-field H-1 NMR technique;Assifaoui;Carbohydrate Polymers,2006