1. Bizot H., Tome D., Guilbot A., Multon J.L. and Drapron B. (1978). Les aliments à humidité intermédiaire (Intermediate-moisture foods) Série Synthèses Bibliographiques, 16, APRIA.
2. Bone D., Shannon E. and Ross K. (1975). In “Water Relations of Foods” (R.B. Duckworth, ed.) Academic Press, London, 613.
3. Bryselbout PH. and Delmer F. (1982). Rev. Ind. Biscuit. Biscott. Choc. Confi., 56, 3.
4. Cakebread S.H. (1971). Confectionery Production, July, 407.
5. Chirife J., Ferro Fontan C. and Benmergui E.A. (1980). J. Fd. Technol., 15, 59.