1. Methods n. 44-15A, n. 46-10, n. 56-1, n. 10-05.01,2000
2. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour;Aguiar;Food Research International,2022
3. Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour;Al-Attar;LWT--Food Science and Technology,2022
4. Bioactive properties of bread formulated with plant-based functional ingredients before consumption and possible links with health outcomes after consumption - a review;Amoah;Plant Foods for Human Nutrition,2022
5. Using of hazelnut skin as a source of dietary fiber in breadmaking;Anil;Journal of Food Engineering,2007