1. Method 38–12: Wet Gluten and Gluten Index. In Approved Methods of the American Association of Cereal Chemists,2000
2. Method 44–15.02: Moisture—Air-Oven Methods. In Approved Methods of the American Association of Cereal Chemists,2010
3. AACC (2010b). Method 46-30.01: Crude Protein. In Approved Methods of the American Association of Cereal Chemists (11th ed.). St. Paul, Minnesota, USA: American Association of Cereal Chemists International.
4. Method 30–10.01: Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit. In Approved Methods of the American Association of Cereal Chemists,2010
5. Method 08–01.01: Ash—Basic Method. In Approved Methods of the American Association of Cereal Chemists,2010