1. AACC International. Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash—Basic method. Approved April 13, 1961. Method 30-10.01. Crude fat in flour, bread, and baked cereal products not containing fruit. Approved April 13, 1961. Method 32-07.01. Soluble, insoluble, and total dietary fiber in foods and food products. Approved October 16, 1991. Method 44-15.02. Moisture—Air-oven methods. Approved October 30, 1975. Method 46-12.01. Crude protein—Kjeldahl method, boric acid modification. Approved October 8, 1976. Method 54-21.02. Rheological behavior of flour by farinograph: Constant flour weight procedure. Approved January 6, 2011. Method 76-13.01. Total starch assay procedure (Megazyme amyloglucosidase/α-amylase method). Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.
2. Pulse-based food products