Beitane I,Straumite E.2014. Effect of hull-Less barley flakes and malt extract onyoghurt quality Biosystems Science and Engineering Vol:8 No:3.
Cabral RAF, Orrego-Alzate CE, Gabas AL, Telis-Romero J.2007. Rheological and thermophysical properties of blackberry juice. Food Science and Technology (Campinas);27(3):589-95.
Coimbra JS, Gabas AL, Minim LA, Garcia Rojas EE, Telis V, Telis-Romero J.2006. Density, heat capacity and thermal conductivity of liquid egg products. Journal of Food Engineering;74(2):186-90.
Dix L, Van Staden J. 1981. Auxin and gibberellin-like substances in coconut milk and malt extract. Cell, Tissue and Organ Culture;1(1):239-46.
Fontan Rdci, Plant Santos LS, Bonomo RCF, Lemos AR, Ribeiro RP, Veloso C. 2009. Thermophysical properties of coconut water affected by temperature. Journal of Food Process Engineering;32(3):382-97.
Gratao ACA, Junior VS, Polizelli MA, TELIS‐ROMERO J.2004. Thermal properties of passion fruit juice as affected by temperature and water content. Journal of Food Process Engineering;27(6):413-31.
Minim LA, Telis VR, Minim VP, Alcantara LA, Telis-Romero J.2009. Thermophysical properties of lemon juice as affected by temperature and water content. Journal of Chemical & Engineering Data;54(8):2269-72.
Muramatsu Y, Tagawa A, Kasai T. 2005. Effective thermal conductivity of rice flour and whole and skim milk powder. Journal of Food Science;70(4):E279-E87.
Muramatsu Y, Tagawa A, Kasai T.2005. Thermal conductivity of several liquid foods. Food Science and TechnologyResearch;11(3):288-94.
Pereira CG, Resende JV, Giarola TMO, Pinto SM, Abreu LR. 2013.Thermal conductivity of milk with different levels of moisture and fat: experimental measures and prediction models. Semina: Ciências Agrarias;34(3):1153-66.
Rostapour OR, Joukar A, Gazor HR, Joukar L. 2011. Effect of concentrarion and temprature on the thermophysical prpperties of clarified pomegranate juice.Journal of Nutrition Science & Food Technology, Jfst No. 37, Vol 9.
Standard No. 3897, Malt extract: Characteristics and analysis, 2001, Institute of Standard and Industrial Research of Iran (ISIRI)
Tan I, Wee CC, Sopade PA, Halley PJ.2004.Estimating the specific heat capacity of starch‐water‐glycerol systems as a function of temperature and compositions. starch‐Stärke;56(1):6-12.
Tavman I, Tavman S. 1999. Measurement of thermal conductivity of dairy products. Journal of Food Engineering;41(2):109-14.
Telis‐Romero J, Gabas A, Polizelli M, Telis V.2000. Temperature and water content influence on thermophysical properties of coffee extract. International Journal of Food Properties;3(3):375-84.
Yungelson L, Han Z.2007. flow behavior and functional properties of malt extract concentrates. Journal of Texture Studies. 20,479 - 497.