Citation: Sn. Al-hooti et al., Utility of CIE tristimulus system in measuring the objective crumb color of high-fiber toast bread formulation, J FOOD QUAL, 23(1), 2000, pp. 103-116
Citation: Jm. Al-saqer et al., Instrumental texture and baking quality of high-fiber toast bread as affected by added wheat mill fractions, J FOOD PROC, 24(1), 2000, pp. 1-16
Citation: Js. Sidhu et al., Effect of adding wheat bran and germ fractions on the chemical compositionof high-fiber toast bread, FOOD CHEM, 67(4), 1999, pp. 365-371