1. AACC (1995). American association of cereal chemists, approved method of the AACC (Method 74–09.) (8th ed.). Minnesota, USA: AACC/Eagan Press.
2. Alpaslan, M., & Hayta, M. (2006). The effects of flaxseed, soy and corn flours on the textural and sensory properties of a baked product. Journal of Food Quality, 29, 617–627.
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 chapati 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.