AACC. Approved Methods of the AACC. 10th ed. (2000), American Association of Cereal Chemists, St. Paul, MN (Methods 08-01,30-25,44-15A,46-10,54-10,54-21)
Ahmad J.I. Health and dietary fiber. Nutr. Food Sci. 1 (1995) 18-22
Anderson R.A., Conway H.F., Pfeifer V.F., and Griffin E. Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci. Today 14 4-7 (1969) 11-12
Anil M. Using of hazelnut testa as a source of dietary fiber in breadmaking. J. Food Eng. 80 (2007) 61-67
AOAC, 1990. In: Helrich K. (Ed.), Official Methods of Analysis, 15th ed. Arlington, VA, Association of Official Analytical Chemists. USA.
Ben Salem H., Abdouli H., Nefzaoui A., El-Mastouri A., and Ben Salem L. Nutritive value, behaviour, and growth of Barbarine lambs fed on oldman saltbush (Atriplex nummularia L.) and supplemented or not with barley grains or spineless cactus (Opuntia ficus-indica f. inermis) pads. Small Rumin. Res. 59 (2005) 229-237
Chen H., Rubenthaler G.L., and Schanus E.G. Effect of apple fibre and cellulose on the physical properties of wheat flour. J. Food Sci. 53 (1988) 304-305
De Chavez M., Chavez A., Valles V., and Roldan J.A. The nopal: a plant of manifold qualities. World Rev. Nutr. Diet. 77 (1995) 109-134
Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., and Smith F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28 (1956) 350-356
El Gersifi, M., 1998. les défauts des produits de patisserie et biscuie au cours du stockage: la prevention par la formulation. Industrie Alimentaires et Agricole, 82-88.
Ennouri M., Bourret E., Mondolot L., and Attia H. Fatty acid composition and rheological behaviour of prickly pear seed oils. Food Chem. 93 (2005) 431-437
Ennouri M., Fetoui H., Bourret E., Zeghal N., and Attia H. Evaluation of some biological parameters of Opuntia ficus indica. 1. Influence of a seed oil supplemented diet on rats. Bioresour. Technol. 97 (2006) 1382-1386
Gebremariam T., Melaku S., and Yami A. Effect of different levels of cactus (Opuntia ficus-indica) inclusion on feed intake, digestibility and body weight gain in tef (Eragrostis tef) straw-based feeding of sheep. Anim. Feed Sci. Technol. 131 (2006) 42-51
Guevara J.C., Yahia E.M., and Brito De La Fuente E. Modified atmosphere packaging of prickly pear cactus stems (Opuntia spp.). LWT Food Sci. Technol. 34 (2001) 445-451
Hodge J.C., and Osman E.M. Carbohydrates. In: Fennema R.O. (Ed). Principles of Food Science, Part I. Food Chemistry (1976), Marcel Dekker, New York 97-200
Kaur M., and Singh N. Stidies on functional, thermal and pasting propreties of flours from different chickpea (Cier aritinum L.) cultivars. Food Chem. 91 (2005) 403-411
Kinsella J.E. Functional properties of proteins in foods: a survey. Crit. Rev. Food Sci. Nutr. 7 (1976) 219-232
Lin M.J.Y., Humbert E.S., and Sosulski F.W. Certain functional properties of sun flower meal products. J. Food Sci. 39 (1974) 368
Malainine M.E., Dufresne A., Dupeyre D., Vignon M.R., and Mahrouz M. First evidence of weddelite crystallites in Opuntia ficus-indica parenchyma. Z. Naturforsch./Biosci. 58 (2003) 812-815
Mencarelli F., and Saltveit M.E. Ripening of mature green tomato slices. J. Am. Soc. Horti-cult. Sci. 113 (1988) 742-745
Pomeranz Y., Shogren M.D., Finney K.F., and Bechtel D.B. Fibre in bread making - effects on functional properties. Cereal Chem. 54 (1977) 25-41
Prosky L., Asp N.G., Schweizer T.F., DeVries J.W., and Furda I. Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. J. Assoc. Off. Anal. Chem. 71 5 (1988) 1017-1023
Robertson J.A., Monredon F.D., Dysseler P., Guillon F., Amadò R., and Thibault J.F. Hydration properties of dietary fibre and resistant starch: a European Collaborative Study. LWT Food Sci. Technol. 33 (2000) 72-79
Rodriguez-Amaya D.B. A Guide to Carotenoid Analysis (1999), ILDI Press, Washington, DC
Rodriguez-Felix A., and Cantwell M. Developmental changes in composition and quality of prickly pear cactus cladodes (nopalitos). Plant Foods Hum. Nutr. 38 (1988) 83-93
Romo C., Mize K., and Warfel K. Addition of hi-maize, natural dietary fiber, to a commercial cake mix. J. Am. Diet. Assoc. 108 9 (2008) 76-77
Rosell C.M., Rojas J.A., and Benedito De Barber C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15 (2001) 75-81
Sàenz C. Cladodes: a source of dietary fiber. J. Prof. Assoc. Cactus Dev. (1997) 117-123
Singh U. Functional properties of grain legume flours. J. Food Sci. Technol. 38 3 (2001) 191-199
Singleton V.L., Orthofer R., and Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods Enzymol. 299 (1999) 152-178
Stintzing F.C., and Carle R. Cactus stems (Opuntia spp.): a review on their chemistry, technology, and uses. Mol. Nutr. Food Res. 49 (2005) 175-194
Sudha M.L., Baskaran V., and Leelavathi K. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem. 104 (2007) 686-692
Sudha M.L., Vetrimani R., and Leelavathi K. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem. 100 (2007) 1365-1370
Sutton B.G., Ting I.P., and Sutton R. Carbohydrate metabolism of cactus in a desert environment. Plant Physiol. 68 (1981) 784-787
Thebaudin J.Y., Lefebvre A.C., Harrington M., and Bourgeois C.M. Dietary fibres: nutritional and technological interest. Trends Food Sci. Technol. 81 (1997) 41-48
Toma R.B., Orr P.H., D'Appolonia B., Dintzis F.R., and Tabekhia M.M. Physical and chemical properties of potato peel as a source of dietary fiber. J. Food Sci. 44 (1979) 1403-1407 1417
Valencia N.V., Péreza E.G., Acevedoa E.A., Tovarb J., Rualesc J., and Bello-Péreza L.A. Fibre concentrate from mango fruit: characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT Food Sci. Technol. 40 (2007) 722-729