1. AACC Method 44-15-02: Moisture-air-oven methods (1999). In Approved methods of analysis (11th ed.). American Association of Cereal Chemists.
2. AACC Method 54-21.02: Rheological behavior of flour by farinograph: Constant flour weight procedure (1999). In Approved methods of analysis (11th ed.). American Association of Cereal Chemists.
3. AACC Method 54-40.02: Mixograph method (1999). In Approved methods of analysis (11th ed.). American Association of Cereal Chemists.
4. AOAC Method 990.03: Protein (crude) in animal feed: Combustion method (1995). In Official methods of analysis (16th ed.). Association of Official Analytical Chemists.
5. The origin of the gas cell in bread dough;Baker;Cereal Chemistry,1941