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2. AACC (1983b). Method 30-25: Crude fat in wheat, corn, and soy flour, feeds, and mixed feeds. (10th ed.). St. Paul, MN, U.S.A: AACC International.
3. AACC (1983c). Method 56-30: Water hydration capacity of protein materials. (10th ed.). St. Paul, MN, U.S.A: AACC International.
4. Aqueous processing of lupin seed;Aguilera;International Journal of Food Science & Technology,1983
5. Physico-chemical properties of lupin seed proteins (Lupinus albus, ssp Graecus);Alamanou;Food Science and Technology-Lebensmittel-Wissenschaft & Technologie,1995