1. AACC International. (2000). Approved Methods of the American Association of Cereal Chemistry. Methods 44-15, 08–01, 38-10, 56-60, 54-21, 54-10, 22-10 St. Paul. Minnesota.
2. AOAC. (1995). Methods 927.05; 930.30; 974.09; 930.29. AOAC international official methods of analysis (13th ed.). Washington, DC.
3. Studies on some functional characteristics of whey protein polysaccharide complex;Bimlesh;Journal of Food Science and Technology,1996
4. Properties of whey protein concentrate foams;De Vilbiss;Food Technology,1974
5. Functionality of whey and casein in fermentation and bread baking by fixed optionised procedures;Erdogdu;Cereal Chemistry,1996