1. AACC International, 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed. Methods 10-10B, 26-21A, 44-19, 44-08, and 54-40A. The Association: St. Paul, MN.
2. Aamodt, A., Magnus, E. and Ellen, M., 2004. Effect of Protein Quality, Protein Content, Bran Addition, DATEM, Proving Time, and Their Interaction on Hearth Bread. Cereal Chemistry - CEREAL CHEM. 81, 722–734. https://doi.org/10.1094/CCHEM.2004.81.6.722.
3. Functional foods: Hopefulness to good health;Abdel-Salam;Am. J. Food Technol.,2010
4. AOAC, 2005. Official method of Analysis. 18th Edition, Association of Officiating Analytical Chemists, Washington DC, Method 935.14 and 992.24.
5. The Effect of Adding Rice Bran Fibre on Wheat Dough Performance and Bread Quality;Bagheri;World Appl. Sci. J.,2011