1. Heat effect on rheology of light- and dark-colored honey;Abu-Jdayil;Journal of Food Engineering,2002
2. Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey;Al-Malah;Journal of Food Process Engineering,2001
3. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1984
4. Rheology of selected Australian honeys;Bhandari;Journal of Food Engineering,1999
5. Gums and hydrocolloids: functional aspect;Doublier,1996