1. Faridi, H. and Faubion, J.M. 1997. Dough rheology and baked products texture. CBS
Pub. & Dis., New Dehli.
2. Rahman, M.S. 1995. Food properties handbook. CRC Press, Boca Raton, Florida.
3. Rao, M.A. and Rizvi, S.S.H. 1995. Engineering properties of foods, 2nd ed. Marcel
Dekker, Inc. New York.
4. Walstra, P. 2003. Physical chemistry of foods. Marcel Dekkar Inc., New York.
