1. AACC, 1996. American Association of Cereal Chemists. Approved Methods of A.A.C.C. Published by the American Association of Cereal Chemists. Inc., St. Paul, Minnesota, USA, pp. 4, 13 and 61.
2. AOAC, 1995. Official Method of Analysis. Association of Official Analytical Chemists, 16th ed., Washington, DC, USA.
3. AOAC, 2000. Official Method of Analysis. Association of Official Analytical Chemists, 16th ed., Gaithersburg, DC, USA.
4. Cake making process;Bennion,1973
5. Effect of apple fiber and cellulose on the physical properties of wheat flour;Chen;Journal of Food Science,1988