1. Approved methods of the American association of cereal chemists,2010
2. Bread crumb quality assessment: A plural physical approach;Angioloni;European Food Research and Technology,2009
3. Rheological parameters of dough with inulin addition and its effect on bread quality in Proc. Conference Series;Bojnanska;Journal of Physics,2015
4. Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology;Collar;Journal of Food Engineering,2007
5. Purification of food-grade oligosaccharides using immobilised cells of Zymomonas mobilis;Crittenden;Applied Microbiology and Biotechnology,2002