1. AOAC (2012). Official Method 2011.25: Insoluble, soluble, and total dietary fiber in foods. Enzymatic-gravimetric-liquid chromatography first action 2011. In G.W. Latimer (Ed.), Official methods of analysis of AOAC international, 19th Ed., Gaithersburg, MD, USA, AOAC International.
2. The Ferric Reducing Ability of Plasma (FRAP) as a measure of “Antioxidant Power”: The FRAP assay;Benzie;Analytical Biochemistry,1996
3. Relations between cadmium and magnesium and aronia fractional dietary fibre;Borycka;Food Chemistry,2008
4. Effect of extrusion cooking on molecular parameters of corn starch;Brümmer;Starch/Staerke,2002