بی نام،1385، موسسه استاندارد و تحقیقات صنعتی ایران،کیک- ویژگیها و روش آزمون شماره 2553
بی نام، (2000)، روش استاندارد هنری سایمون انگلستان، اندازه گیری حجم کیک
رجب زاده ، ن، (1383) ، مبانی فناوری غلات ، دانشگاه تهران ، جلد اول ، 161ص
موحد، س، (1390)، علم نان، مرز دانش، 188 ص
Anonymous, 2003, American Association of Cereal Chemists. (Approved Method).
Gomez, M., Ronda. P.A.Coballera., C.A, Blanco & C.M.Rosell, 2010, Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173.
Hutchings, J.B., (1999), Food colour and appearance.Gaithersburg: Aspen.
Krishnan, P., Dharmaraj, U., Sai Manohat N G, and Malleshi R., 2011, Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food chemistry, 129, 499-506.
Lebesi, D.M., Tzia, C., 2011, Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioprocess Technol, 4, 710-722.
Lee, Suyong, Inglett, G. E., 2006, Rheological and physicall evaluation of Jet –Cooked oat bran in low calorie cookiest .International Journal of food Science and Technology, 41,553-559.
Moraes ,E., Dentas , M., Morais , D.,Silva , C., Castro , F.,Martino , H., Ribeiro ,S., 2010,Sensory evaluation and nutritional value of cakes prepared with whole Flaxseed Flour. Cience ThecnolAlimen, 30 (4), 947-979.
Pabon ,C.V.,Frutos ,P.,Lartres , J.L., Frutose, G., 1992,Invitro study of mixed controlled release matrix tablet containing HPMC and polymide 12.Drug Dev.Ind pharm, 18, 2163-2173.
Payne TJ., 2000, Promoting better health with flaxseed in bread.Cereal Foods in bread, Cereal Foods world, 45, 192-104.
Rosell, C.M., J.A.Rojas &C.B.Barber, 2001, Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15, 75-87.
Shahzad Hossain, 2006, Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies. Institute of Food Science and Technology of Agriculture, Faisalabad, Pakistan, 87-92.
Simopoulos, Artemise, P., 1999, the omega diet: the lifesaving nutritional program based on the diet of the Island of Crete.
Terhi A.Pohjanheimo, Mari A Hakala, Rajiv L.Tahvonen, Seppo J.Salmine, and Hekki P. Kallio, 2006, Flaxseed in Bread making: Effect on Sensory Quality, Aging and Composition of Bakery products.Journal of food science, 71, 4-7
Vitali D, and Dragojevic I V., 2009, Effects of incorporation of integral raw materials and dietary fiber on the selected nutritional and functional properties of biscuits. Food Chemistry, 144, 1462 -1469.
Wood, P.J., 2007, Cereal β- glucan in diet and health.Journal of Cereal Science, 46, 230-238
)
ارسال نظر در مورد این مقاله