WHO Guideline

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American Oil Chemists Society, Official and Tentative Methods, 3rd ed. IAOCS, Champaign, III., USA, 1968).

Association of Official Analytical Chemists, Official Methods of Analysis, 12th ed, and supplements, (AOAC, Washington, D.C, USA, 1975).

Bookwalter G.N. , Mustakas G.C. , Kwolet W.F. , McGhee J.E. , and Albrecht W.J. , “Full-Fat Soy Flour Extrusion Cooked: Properties and Food Uses,” J. Food Sci., 36: 5 (1971).

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Mustakas G.C. , Albrecht W.J. , Bookwalter G.N. , and Griffin E.L. Jr. , Full-Fat Soy Flour by a Simple Process for Villagers, USDA Northern Res. and Development Div., Peoria, III., USA, ARS-71-34.

Mustakas G.C. , Albrecht W.J. , Bookwalter G.N. , McGhee J.E. , Kwolek W.F. , and Griffin E.L. Jr. , “Extruder-Processing to Improve Nutritional Quality, Flavor and Keeping Quality of Full-Fat Soy Flour,” Food Technol., 24: 1290 (1970).

Myers N.W. , “Solvent Extraction in the Soybean Industry,” J. Amer. Oil Chem. Soc., 54: 491A (1977)

Smith K.J. “Soybean Meal: Production, Composition and Utilization” Feedstuffs, 49 (3): 22 (1977).