1. Method 44-15A, Moisture: Air oven methods, approved methods of the American Association of Cereal Chemists International, St. Paul, MN, USA;AACC,1991
2. Method 62-05 Preparation of sample: Bread Brabender moisture oven, manufacturer’s handbook, approved methods of the American Association of Cereal Chemists International, St. Paul, MN, USA;AACC,1991
3. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads;Ahlborn;Cereal Chemistry,2005
4. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science and Emerging Technologies,2009
5. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;International Journal of Food Sciences and Nutrition,2009