1. Baking quality of bread flour–Sponge‐dough, pound‐loaf method;AACC;AACC International Approved Methods,2009
2. Extensigraph method, general;AACC;AACC International Approved Methods,2009
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4. Crude protein‐improved Kjeldahl method;AACC46‐10.01;AACC International Approved Methods,2009
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