1. AACC (1988). Approved Methods of the AACC, AACC Method 74-09. St. Paul, MN: American Association of Cereal Chemists.
2. Abu-Jdayil, B., & Mohameed, H.A. (2004). Time-dependent flow properties of starch-milk-sugar pastes. European Food Research & Technology, 218, 123–127.
3. Arslan, E., Yener, M.E., & Esin, A. (2005). Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering, 69, 167–172.
4. Arslanoglu, F.N., Kar, F., & Arslan, N. (2005). Rheology of peach pulp as affected by temperature and added granular activated carbon. Journal of Food Science and Technology-Mysore, 42, 325–331.
5. Bird, R.B., Stewart, W.E., & Lightfoot, E.N. (1960). Transport Phenomena. New York: John Wiley & Sons.