References

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Breadmaking, 2016. Improving Quality. 2nd Edn., Woodhead Publishing, Sawston, Cambridge, Pages: 832.

Delcour, ‎J.A. and K. Poutanen, 2013. Fibre-Rich and Wholegrain Foods: Improving Quality. 1st Edn., Elsevier Science, Amsterdam, Netherlands, Pages: 496.

Elke, K.A. and E. Zannini, 2013. Cereal Grains for the Food and Beverage Industries. 1st Edn., Woodhead Publishing, Sawston, Cambridge, Pages: 512.

Goldman, E. and L.H. Green, 2009. Practical Handbook of Microbiology. 2nd Edn., CRC Press, New York, USA., ISBN-13: 9781420009330, Pages: 864.

Lukina, S.I., A.A. Zhuravlev and M.K. Sadygova, 2013. Nonconventional types of flour in technology of cupcakes. J. Khlebo Prod., 10: 44-45.

Marquart, L., D.R.Jr, Jacobs, G.H. McIntosh, K. Poutanen and M. Reicks, 2008. Whole Grains and Health. Blackwell Publishing, Hoboken, New Jersey, ISBN-13:978-0-8138-0777-5, Pages: 334.

Ponomareva, E.I., S.I. Lukina and N.N. Alekhina, 2015. Buckwheat bran is a promising raw material for the production of food. J. Khlebo Prod., 6: 42-43.