1. Bread Staling 1996, viewed 1 June 2015,
<http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_16STAL.PDF>
2. Fadda, AM, Sanguinetti, A, Del Caro, C & Pig, A 2014, Bread Staling: Updating the View, viewed 10th June 2015,
<http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12064/pdf>.
3. FAO, 2013, Modified Starch, viewed 9th June 2015,
<http://www.fao.org/docrep/w6355e/w6355e0o.htm>.
4. Fadda, AM, Sanguinetti, A, Del Caro, C & Pig, A 2014, Bread Staling: Updating the View, viewed 10th June 2015,
<http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12064/pdf>.
5. Gray, JA & Bemiller, JN 2003, ’Bread Staling: Molecular Basis and Control’, Journal of Food Science and Food Safety, vol. 2, no. 1, pp. 2 - 4.
6. Haegens, N n.d., Staling, viewed 9th June 2015, <http://www.classofoods.com/page3_3.html>.
7. Hui, YH 2006, Handbook of Food Science, Technology and Engineering, CRC Press Taylor & Francis Group, Boca Raton, Florida.
8. Khatkar, BS n.d, Bread Industry and Processes, viewed 10th June 2015, <http://www.ddegjust.ac.in/studymaterial/pgdbst/pgdbst-05.pdf>.
9. Lee, MR & Lee, WJ 2012, ‘Wheat Quality and Its Effect on Bread Staling’, Journal of Agriculture & Life Science, vol. 46, no. 1, pp.153-161, viewed 9th June 2015, <http://ials.gnu.ac.kr/gnuboard4/data/paper/2012031910421217.%C0%CC%B9%CC%B7%C9_p.153-161.pdf>.
10. Rogers, DE, Zeleznak, KJ, Lai, CS and & Hoseney, RC 1988, Effcet of Native lipids, Shortening, and Bread Moisture on Bread Firming, viewed 9th June 2015.
<http://www.aaccnet.org/publications/cc/backissues/1988/Documents/65_398.pdf>.
<http://www.lallemand.com/BakerYeastNA/eng/PDFs/LBU%20PDF%20FILES/1_16STAL.PDF>
2. Fadda, AM, Sanguinetti, A, Del Caro, C & Pig, A 2014, Bread Staling: Updating the View, viewed 10th June 2015,
<http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12064/pdf>.
3. FAO, 2013, Modified Starch, viewed 9th June 2015,
<http://www.fao.org/docrep/w6355e/w6355e0o.htm>.
4. Fadda, AM, Sanguinetti, A, Del Caro, C & Pig, A 2014, Bread Staling: Updating the View, viewed 10th June 2015,
<http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12064/pdf>.
5. Gray, JA & Bemiller, JN 2003, ’Bread Staling: Molecular Basis and Control’, Journal of Food Science and Food Safety, vol. 2, no. 1, pp. 2 - 4.
6. Haegens, N n.d., Staling, viewed 9th June 2015, <http://www.classofoods.com/page3_3.html>.
7. Hui, YH 2006, Handbook of Food Science, Technology and Engineering, CRC Press Taylor & Francis Group, Boca Raton, Florida.
8. Khatkar, BS n.d, Bread Industry and Processes, viewed 10th June 2015, <http://www.ddegjust.ac.in/studymaterial/pgdbst/pgdbst-05.pdf>.
9. Lee, MR & Lee, WJ 2012, ‘Wheat Quality and Its Effect on Bread Staling’, Journal of Agriculture & Life Science, vol. 46, no. 1, pp.153-161, viewed 9th June 2015, <http://ials.gnu.ac.kr/gnuboard4/data/paper/2012031910421217.%C0%CC%B9%CC%B7%C9_p.153-161.pdf>.
10. Rogers, DE, Zeleznak, KJ, Lai, CS and & Hoseney, RC 1988, Effcet of Native lipids, Shortening, and Bread Moisture on Bread Firming, viewed 9th June 2015.
<http://www.aaccnet.org/publications/cc/backissues/1988/Documents/65_398.pdf>.