1. Functional properties of dietary fibers prepared from defatted rice bran;Abdul-Hamid;Food Chemistry,2000
2. Lipid responses of hypercholesterolemic men to oat-bran intake;Anderson;American Journal of Clinical Nutrition,1991
3. Definition and analysis of dietary fibers in context of food carbohydrates;Asp,2004
4. Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibers;Auffret;Lebensmittel-Wissenschaft und Technologie,1994
5. Basman, A., & Köksel, H. (1999). Dietary fibers content of Turkish flat bread “yufka” supplemented with barley flour and wheat bran. In Proceedings of Euro Food Chem. Vol. X, Budapest, Hungary, pp. 227–282.