Abboud, A.M., & Hoseney, R.C. 1984. Differential scanning calorimety of suger cookies and cookie doughs. America Association of Cereal Chemists, 61(1):34-37.
Anton, A.A., Ross, K.A., Lukow, O.M., Fulcher, R.G., & Arntfield, S.D. 2008. Influence of added bean flour (phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chemistry, 109(1):33-41.
Awika, J.M., & Rooney, L.W. 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65(9):1199-1221.
Bárcenas, M.E., & Rosell, C.M. 2005. Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloids, 19(6):1037-1043.
Bassinello, P.Z., Freitasb, D.D.G.C., Ascherib, J.L.R., Takeitib, C.Y., Carvalhoa, R.N., Koakuzua, S.N., & Carvalhoc, A.V. 2011. Characterization of cookies formulated with rice and black bean extruded flours. Procedia Food Science, 1:1645-1652.
Dendy, D.A.V. 1995. Sorghum and the millets: Production and importance. Pages 11-26 in: Sorghum and Millets: Chemistry and Technology. AACC International: St. Paul, MN.
FAOSTAT Agriculture Statistics Database. 2004. Food and Agriculture Organization of the United Nations (FAO), Rome, Italy.
Faraj, A., Vasanthan, T., & Hoover, R. 2004. The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours. Food Research International, 37(5):517-525.
Fasano, A., & Catassi, C. 2001. Current approaches to diagnosis and treatment of celiac disease: An evolving spectrum. Gastroenterology, 120(3):636-651.
Gallagher, E., Gormley, T.R., & Arendt, E.K. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology, 15(3-4):143-152.
Gambus, H., Sikora, M., & Ziobro, R. 2007. The effect of composition of hydrocolloids on properties of gluten-free breads. ACTA Scientiarum Polonorum-Technologia Alimentaria 6(3):61-74.
Ghaitaranpour, A. 2013. The effect of addition of soy protein isolated on the mass transfer Kinetics, physical properties and mass transfer process. Master's thesis, Ferdowsi University of Mashhad, Department of Food Science and Technology. [In Persian]
Giovanelli, G., Peri, C., & Borri, V. 1997. Effects of baking temperature on crumbstaling kinetics. Journal Cereal Chemistry, 74(6):710-714.
Gray, J., & Bemiller, J. 2003. Bread staling: molecular basis and control. Rev in Food Science and Food Safety, 2(1):1-21.
Guptaa, M., Bawa, A.S., & Abu-Ghannam, N. 2011. Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies. Food and Bioproducts Processing, 89(4):520-527.
Haralick, R.M., Shanmugam, K., & Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE, 45(6):1995-2005
Jafari, M., Koocheki, A., & Milani, E. 2017. Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates. Journal of Cereal Science, 75:324-331.
Jia, C., Huang, W., Abdel-Samie, M.A.S., Huang, G., & Huang, G. 2011. Dough rheological, Mixolab mixing, and nutritional characteristics of almond cookies with and without xylanase. Journal of Food Engineering, 105(2):227-232.
Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P., & Autio, K. 2006. Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Science & Technology, 39(5):479-491.
Koocheki, A., Mortazavi, S.A., Shahidi, F., Razavi, S.M.A., & Taherian, A.R. 2009. Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. Journal of Food Engineering, 91(3):490-496.
Naji-Tabasi, S., & Mohebbi, M. 2014. Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing. Journal of Food Measurement and Characterization, 9(1):110-119.
Ozola, L., Straumite, E., & Klava, D. 2011. Extruded maize flour effect on the quality of gluten- free bread. In: Conference Proceedings of 6th Baltic Conference on Food Science and Technology “Innovations for food science and production” - FOODBALT 2011, 5–6 May 2011 (pp. 131–136). Latvia, Jelgava: Latvia University of Agriculture, Faculty of Food Technology.
Paykary, M., Karim, R., Aghazadeh, M., & Kazemi, M. 2012. Gluten- free extruded products: A review. International Conference on Agricultural and Food Engineering for Life (Cafei2012) 26-28 November. CAFEi2012-108.
Purlis, E., & Salvadori, V. 2009. Modelling the browning of bread during baking. Food Research International, 42(7):865-870.
Riha, W.E., Hwang, C.F., Karwe, M.V., Hartman, T.G., & Ho, C.T. 1996. Effect of cysteine addition on the volatiles of extruded wheat flour. Journal of Agricultural and Food Chemistry, 44(7):1847-1850.
Ronda, F., GÃmez, M., Blanco, C.A., & Caballero, P.A. 2005. Effects of polynondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4):549-555.
Rooney, L.W., & Waniska, R.D. 2000. Sorghum food and industrial utilization. Pages 689-750 in: Sorghum: Origin, History, Technology, and Production. C.W. Smith and R. A. Frederiksen, eds. John Wiley and Sons: New York.
Sacchetti, G., Pinnavaia, G.G., Guidolin, E., & Dalla Rosa, M. 2004. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack-like products. Food Research International, 37(5):527-534.
Seker, M., & Hanna, M.A. 2006. Sodium hydroxide and trimetaphosphate levels affect properties of starch extrudates. Industrial Crops and Products, 23(3):249-255.
Singh, V., Moreau, R.A., & Hicks, K.B. 2003. Yield and phytosterol composition of oil extracted from grain sorghum and its wet-milled fractions. Cereal Chemistry, 80(2):126-129.
Suma, F., Urooj, A., MR, A., & Rajiv, J. 2014. Sensory, physical and nutritional qualities of cookies prepared from pearl millet (Pennisetum typhoideum). Journal of Food Processing and Technology, 5(10):2157-7110.
Taylor, J.R.N., Tilman, J.S., & Scott, R.B. 2006. Novel food and non-food uses for sorghum and millets. Journal of Cereal Science, 44(3):252-271.
Torres, P.I., Ramirez-Wong, B., Serna-Saldivar, S.O., & Rooney, L.W. 1993. Effect of sorghum flour addition on the characteristics of wheat flour tortillas. Cereal Chemistry, 70:8-13.
Walker, S., Seetharaman, K., & Goldstein, A. 2012. Characterizing physicochemical changes of cookies baked in a commercial oven. Food Research International, 48(1):249-256.
Send comment about this article