1. Méthode Promatest d’évaluation de la dénaturation des proteins Thermosensibles. NF-V03–741;AFNOR (Association Française de Normalisation),2008
2. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches;Altay;J. Agric. Food Chem.,2006
3. Official Methods of Analysis;AOAC International,1999
4. Official Methods of Analysis;AOAC International,2000
5. Official Methods of Analysis;AOAC International,2006