1. Altunakar B, Sahin S, Sumnu G (2004) Functionality of batters containing different gums for deep fat frying of carrot slices. J Food Eng 75:522–528
2. Anderson JW (1985) Dietary fibre in nutrition and management of diabetes. In: Vahouny GV, Kritcheveky D (eds) Dietary fibre: basic and clinical aspects. Plenum Press, New York, pp 343–361
3. Anette A, Ellen MM, Ellen MF (2004) Effect of protein quality, protein content, bran addition, DATEM, proving time and their interaction on hearth bread. Cereal Chem 81:722–734
4. AOAC (1997) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Gaithersburg
5. Arzu B, Hamit K (1999) Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran. Cereal Chem 76:506–511