1. AACC International. Approved Methods of Analysis, 11th Ed. Method 14-22.01. Color of pasta—Reflectance colorimeter method. Approved October 8, 1976. Method 26-41.01. Experimental milling—Bühler method for durum wheat. Approved October 12, 1988. Method 32-07.01. Soluble, insoluble, and total dietary fiber in foods and food products. Approved October 16, 1991. Method 32-40.01. Resistant starch in starch samples and plant materials. Approved October 17, 2002. Method 66-50.01. Pasta and noodle cooking quality—Firmness. Approved November 1, 1989. Available online only. AACCI: St. Paul, MN.
2. Health benefits of dietary fiber
3. Health benefits and practical aspects of high-fiber diets
4. AOAC International. 2012. Official Methods of Analysis of AOAC International, 19th Ed. Methods 2002.02, 923.03, 991.43, 922.09, 950.54, 925.32, 948.15, and 992.15. AOAC International, Gaithersburg, MD.
5. Plasma glucose and insulin reduction after consumption of breads varying in amylose content