1. AOAC, 2006.Official Methods of Analysis, 18th ed., Gaithersburg, Md: AOAC International, 2000p.
2. Improving food processing using modern optimization methods;Bangay;Trends Food Sci.,2003
3. Utilization of mango peels as a source of pectin and polyphenolics;Berardini;Innovat. Food Sci. Emerg. Technol.,2005
4. Apple-flavored thickener from apple peel: converting an uneconomical byproduct into a useful product;Bomben;Food Technol.,1971
5. Apple phytochemicals and their health benefits;Boyer;Nutr. J.,2004