1. AACC International.Approved Methods of Analysis 11th Ed: Method 26‐10.02 Experimental Milling: Introduction Equipment Sample Preparation and Tempering. Retrieved fromhttps://doi.org/10.1094/aaccintmethod-26-10.02; Methods 39‐11.01 and 39‐25.01. Near‐Infrared Reflectance Method for Protein Determination in Wheat Flour and Grain respectively. Retrieved fromhttps://doi.org/10.1094/aaccintmethod-39-11.01andhttps://doi.org/10.1094/aaccintmethod-39-25.01; Method 54‐21.02. Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure. Retrieved fromhttps://doi.org/10.1094/aaccintmethod-54-21.02; Method 55‐31.01. Single‐Kernel Characterization System for Wheat Kernel Texture. Retrieved fromhttps://doi.org/10.1094/aaccintmethod-55-31.01; Method 56‐11.02. Solvent Retention Capacity Profile. Retrieved fromhttps://doi.org/10.1094/aaccintmethod-56-11.02; Method 66‐20.01. Determination of Granularity of Semolina and Farina: Sieving Method. Retrieved fromhttps://doi.org/10.1094/aaccintmethod-66-20.01; Method 76‐31.01 Determination of Damaged Starch – Spectrophotometric Method. Retrieved fromhttps://doi.org/10.1094/aaccintmethod-76-31.01; Method 76‐21.01 RVA whole‐wheat flour pasting analysis was done based on AACC Approved. AACC International St. Paul MN U.S.A.
2. ANSI/ASAE S319 FEB2008(R2012).Method of Determining and Expressing Fineness of Feed Materials by Sieving.American Society of Agricultural and Biological Engineers St. Joseph Michigan.
3. Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat
4. Plant breeding for local food systems: A contextual review of end-use selection for small grains and dry beans in Western Washington
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