1. AOAC (1980). Association of Official Analytical Chemist Official Methods of Analysis. Washington, DC.
2. Food texture and viscosity—concept and measurement;Bourne,1982
3. Caracterización del flujo de mermeladas comerciales españolas;Carbonell;Revista de Agroquı́mica y Tecnologı́a de Alimentos,1991
4. Colour measurement;Clydesdale,1984
5. Changes of sugars and acids of osmovac dried apple slices;Dixon;Journal of Food Science,1977