اکبری، ن.، محمدزاده میلانی، ج. و علاالدینی، ب. (1392). تأثیر افزودن پورۀ سیب‌زمینی بر کاهش بیاتی نان بربری. نشریهپژوهشونوآوریدرعلوموصنایعغذایی، 2(4)، 350-339. doi:http://dx.doi.org/10.22101/jrifst.2014.03.01.244

پیغمبردوست، س.ه. (1388). تکنولوژی فرآورده‌های غلات. (صفحات 217-219، جلد دوم): دانشگاه علوم پزشکی تبریز،

 لشکری، ف. (1391). بررسی ارقام برنج ایرانی در تولید نان فاقد گلوتن. (پایان‌نامۀ کارشناسی‌ارشد علوم و صنایع غذایی)، دانشگاه علوم کشاورزی و منابع طبیعی ساری.

مجذوبی، م.، بوستانی، س. و فرحناکی، ع. (1391). بهبود کیفیت کیک جعبه‌ای با استفاده از نشاسته فوری گندم. پژوهش‌های صنایعغذایی (دانش کشاورزی)، 4(22)، 421-429.

محمدزاده میلانی، ج. (1394). علوم و تکنولوژی فرآورده‌های غلات. (صفحات 243-260): انتشارات آوای مسیح،

موحد، س.، رنجبر، س. و احمدی‌چنارین، ح. (1392). ارزیابی ویژگی‌های شیمیایی، بیاتی، و ارگانولپتیکی کیک‌های بدون گلوتن حاوی صمغ‌های زانتان و کربوکسی‌متیل سلولز. مهندسی بیوسیتم ایران، 2(44)، 173-178. doi:https://doi.org/10.22059/IJBSE.2014.50125

یقبانی، م. و کوچکی، الف. (۱۳۹۲، آبان). بررسی تأثیر استفاده از آرد ذرت و سیب‌زمینی بر خصوصیات کیفی نان بربری. بیست و یکمین کنگره ملی علوم و صنایع‌ غذایی، شیراز. https://www.civilica.com/Paper-NCFOODI21-NCFOODI21_1167.html

AACC. (2001). Approved methods of the American association of cereal chemists (method 74- 09). St. Paul, Minnesota: American Association of Cereal Chemists.

Akbari, N., Mohammadzadeh Milani, J., & Ala’edini, B. 2013. The effect of adding potato puree on reducing the staling of Barbary bread. Journal of Research and Innovation in Food Science and Technology, 4(2), 339-350. doi:http://dx.doi.org/10.22101/jrifst.2014.03.01.244 (in Persian)

Curti, E., Carini, E., Tribuzio, G., & Vittadini, E. 2014. Bread staling: effect of gluten on physico-chemical properties and molecular mobility. LWT-Food Science and Technology, 59(1), 418-425. doi:https://doi.org/10.1016/j.lwt.2014.04.057

Dako, E., Retta, N., & Desse, G. 2016. Effect of blending on selected sweet potato flour with wheat flour on nutritional, anti-nutritional and sensory qualities of bread. Global Journal of Science Frontier Research: D Agriculture and Veterinary, 16(4), 31-42.

Ebeler, S.E., & Walker, C.E. (1984). Effects of various sucrose fatty acid ester emulsifiers on high-ratio white layer cakes. Journal of Food Science, 49(2), 380-383. doi:https://doi.org/10.1111/j.1365-2621.1984.tb12427.x

Esteller, M.S., Zancanaro, O., Palmeira, C.N.S., & Da Silva Lannes, S.C. (2006). The effect of kefir addition on microstructure parameters and physical properties of porous white bread. European Food Research and Technology, 222(1-2), 26-31. doi:https://doi.org/10.1007/s00217-005-0103-1

Gerrard. J.A., Fayle, S.E., Wilson, A.J., Newberry, M.P., Ross, M., & Kavale, S. (1998). The effect of microbial transglutaminase on dough properties and crumb strength of white pan bread. Journal of Food Science, 63(3), 472- 475

Gonzalez-Mateo, S., Gonzalez-SanJose, M.L., & Muniz, P. (2009). Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential. Food and Chemical Toxicology, 47(11), 2798-2805. doi:https://doi.org/10.1016/j.fct.2009.08.015

Katina, K., Salmenkallio-Marttila, M., Partanen, R., Forssell, P., & Autio, K. (2006). Effects of sourdough and enzymes on staling of high–fiber wheat bread. LWT-Food Science and Technology, 39(5), 479-491. doi:https://doi.org/10.1016/j.lwt.2005.03.013

Lashkari, F. (2012). The evaluation of iranian rice varieties for producing gluten-free bread. (Unpublished master's thesis, Food Science and Food Technology. Sari Agricultural Sciences and Natural Resources University. (in Persian)

Lee, C.C., Wang, H.F., & Lin, S.D., 2008. Effect of isomaltooligosaccharide syrup on quality characteristics of sponge cakes. Cereal Chemistry 85(4), 515-521. doi:https://doi.org/10.1094/CCHEM-85-4-0515

Majzoubi, M., Boustani, S., & Farahnaki, A. (2012). Improvement of box cake quality using instant wheat starch. Journal of Food Research (Agricultural Science), 4(22), 421-429. (in Persian)

Mastakidou, A., Blekas, G., & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepare by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology, 43(6), 949-957. doi:https://doi.org/10.1016/j.lwt.2010.02.002

Mohammadzadeh Milani, J. (2015). Science and Technology of Cereal Products, (pp. 243-260, First Edition): Avaye Masih Publications,. (in Persian)

Movahed, S., Ranjbar, S., & Ahmadi Chenarbon, H. (2013). Chemical, organoleptical and staling characterization of gluten-free cakes containing xanthan gum and carboxy methyl cellulose. Iranian Journal of Biosystem Engineering, 2(44), 173-178. doi:https://doi.org/10.22059/IJBSE.2014.50125 (in Persian)

Peyghambardoost, S.A. (2009). Technology of grain products. (pp. 217-219, Vol II): Tabriz University of Medical Sciences Publishment. (in Persian)

Pino, R., & González-Sanjosé, M.L. (2003). Effects of brown pigments on the texture properties of bakery products. In E.D. G. Vegarud, & F.J. Morales (ed.). Proceedings of the 3^th workshops at Melanoidins in Food and Health, (pp. 120-124.): Oslo, Norway.

Pyler, E.J. (1973). Baking Science and Technology. Siebel Publishing Company, Chicago, IL.

Ronda, F., Gomez, M., Blanco, C.A., & Caballero, P.A. (2005). Effect of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549-555. doi:https://doi.org/10.1016/j.foodchem.2004.05.023

Shittu, T.A., Dixon, A., Awonorin, S.O., Sanni, L.O., & Maziya-Dixon, B. (2008). Bread from composite cassava-wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Research International, 41(6), 569-578. doi:https://doi.org/10.1016/j.foodres.2008.03.008

Sikora, M., Adamczyk, G., Krystyjan, M., Dobosz, A., Tomasik, P., Berski, W., Lukasiewicz, M., & Izak, P. (2015). Thixotropic properties of normal potato starch depending on the degree of the granules pasting. Carbohydrate Polymers, 121, 254-264. doi:https://doi.org/10.1016/j.carbpol.2014.12.059

Singh, N., Kaur, L., Ezekiel, R., & Singh Guraya, H. (2005). Microstructural, cooking and textural characteristics of potato (Solanum tuberosum L.) tubers in relation to physicochemical and functional properties of their flours. Journal of the Science of Food and Agriculture, 85(8), 1275-1284. doi:https://doi.org/10.1002/jsfa.2108

Thorvaldsson, K., & Skjoldebrand, C. (1998). Water diffusion in bread during baking. LWT-Food Science and Technology, 31(7-8), 658-663. doi:https://doi.org/10.1006/fstl.1998.0427

Turabi, E., Sumnu, G., & Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids, 22(2), 305-312. doi:https://doi.org/10.1016/j.foodhyd.2006.11.016

Vittadini, E., & Vodovotz, Y. 2003. Changes in the physicochemical properties of wheat-and soy-containing breads during storage as studied by thermal analyses. Journal of Food Science, 68(6), 2022-2027. doi:https://doi.org/10.1111/j.1365-2621.2003.tb07012.x

Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J.A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6-15. doi:https://doi.org/10.1016/j.tifs.2013.01.001

Willard, M.J., & Hix, V.M. (1987). Potato flour. In W.F. Talburt, & O. Smith, (eds.) Potato processing (pp. 665-681, 4^th edition), Van Nostrand Reinhold, New York.

Winkelhausen, E., Jovanovic-Malinovska, R., Velickova, E., & Kuzmanova, S. (2007). Sensory and microbiological quality of a baked product containing xylitol as an alternative sweetener. International Journal of Food Properties, 10(3), 639-649. doi:https://doi.org/10.1080/10942910601098031

Yaqbani, M., & Kouchaky, A. (2013, November). The effect of adding corn flour and potato on quality of barbary bread. 21^st International Congress on Food Technology, Shiraz. (in Persian)