1. Etude des propriétés physico-chimiques de l’amidon de taro (Xanthosoma sagittifolium);Amani;Cahier Scientifique,1993
2. Roll and extrusion-cooking of grain sorghum grits;Anderson;Cereal Science Today,1969
3. BeMiller, J. N., & Whistler, R. L. (1997). Carbohydrates. In R. Fennema Owen (Ed.), Food chemistry (pp. 157–223), Ohio State, Columbus.
4. Functional and electrophoretic characteristics of succinylated peanut flour;Beuchat;Journal of Agricultural and Food Chemistry,1977
5. Food texture and viscosity – concept and measurement;Bourne,2002