1. American Association of Cereal Chemists (AACC) (1995). Approved method of the AACC (method 74-09 and 44-15A) (8th ed.). Minnesota, USA: Eagan Press.
2. Ahlborn, G. J., Pike, O. A., Hendrix, S. B., Hess, W. M., & Huber, C. S. (2005). Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chemistry, 82, 328–335.
3. Arendt, E. K., O’Brien, T. J., Schober, T. J., Gallagher, E., & Gormley, T. R. (2002). Development of gluten-free cereal products. Farm and Food, 12, 21–27.
4. Austin, A., & Ram, A. (1971). Studies on chapatti making quality of wheat. Indian Council of Agricultural Research, New Delhi, Technical Bulletin, 31, 96–101.
5. Axford, D. W., Colwell, K. H., Cofor, J. J., & Elton, J. A. (1968). Effect of loaf volume on the rate and extent of staling in bread. Journal of the Science of Food and Agriculture, 19, 95–101.