1. Method 56-20. Hydration capacity of pregelatinized cereal products;AACC,2000
2. Volatile components of an unflavored textured soy protein;Ames;Journal of Food Science,1984
3. Purification, characterisation, and quantification of the soy allergen profilin (Gly m 3) in soy products;Amnuaycheewa;Food Chemistry,2010
4. AOAC (2005a) Method 923.03. Ash of flour. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) (GW LATIMER and W HORWITZ, eds) AOAC, Gaithersburg, MD.
5. AOAC (2005b) Method 968.06. Protein (crude) in animal feed. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC) (GW LATIMER and W HORWITZ, eds) AOAC, Gaithersburg, MD.