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2. American Association of Cereal Chemists, 1995. Approved Methods of the AACC, (9th ed.). Method 10-10B, final approval November 1995. The association: St. Paul, MN
3. American Association of Cereal Chemists, 1995. Approved Methods of the AACC, (9th ed.). Method 54-21, final approval April 1961, reviewed October 1982 and revised October 1994. The association: St. Paul, MN
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5. Studies on the soluble dextrin fractions and sugar content of bread baked with α-amylases from different sources;Beck;Cereal Chemistry,1957