Brennan, M., Le Port, G., Gormley, R. (2000). Post-harvest treatment with citric acid or hydrogen peroxide to extend the shelf life of fresh sliced mushrooms. LWT-Food Sci. Tech. 33, 285-289.
 Singh, U., Jain, S. K., Doshi, A., Jain, H.K., Chahar, V.K. (2008). Effects of pretreatments on drying characteristics of button mushroom. Int. J. Food Eng. 4(4), 1556-3758.
 Giri, S., Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. .J Food Eng 78, 512-521.
 Angle, R., Tamhane, D. (1974). Mushrooms: an exotic source of nutritious and palatable food. Indian Food Packer 28(5), 22-28.
 Salehi, F., Kashaninejad, M., Sadeghi Mahoonak, A., Ziaiifar, A.M. (2015). Drying of Button Mushroom by Infrared-Hot Air System. Iranian J. Food Sci. Tech. (Accepted).
 Kotwaliwale, N., Bakane, P., Verma, A. (2007). Changes in textural and optical properties of oyster mushroom during hot air drying. J Food Eng 78, 1207-1211.
 Nowak, D., Lewicki, P.P. (2004). Infrared drying of apple slices. Innov. Food Sci. Emerg. Tech. 5, 353-360.
 Amiri Chayjan, R., Bahrabad, S.M.T., Rahimi Sardari, F. (2014). Modeling Infrared‐Covective Drying of Pistachio Nuts under Fixed and Fluidized Bed Conditions. J. Food Process. Preserv. 38, 1224-1233.
 Afzal, T., Abe, T., Hikida, Y. (1999). Energy and quality aspects during combined FIR-convection drying of barley. J Food Eng 42, 177-182.
 Hebbar, H.U., Vishwanathan, K., Ramesh, M. (2004). Development of combined infrared and hot air dryer for vegetables. J Food Eng 65, 557-563.
 Lebesi, D.M., Tzia, C. (2011). Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioproc Tech. 4, 710-722.
 Fahloul, D., Abdedaim, M., Trystram, G. (2010). Heat, Mass Transfer and Physical Properties of Biscuits Enriched with Date Powder. J. Appl. Sci. Res. 6(11), 1680-1686.
 El-Sharnouby, G.A., Aleid, S.M., Al-Otaibi, M.M. (2012). Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (Phoenix dactylifera L.). Food Nutrition Sci. 3, 322-328.
 Eissa, H. A., Hussein, A., Mostafa, B. (2007). Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom. Pol. J. Food Nutrition Sci 57, 487-496.
 Ibrahium, M., Hegazy, A. (2014). Effect of Replacement of Wheat Flour with Mushroom Powder and Sweet Potato Flour on Nutritional Composition and Sensory Characteristics of Biscuits, Current Science International, 3(1): 26-33.
 AOAC. (1995). Official methods of analysis, 16th edition. , Association of Official Analytical Chemists, Washington DC, USA.
 Salehi, F., Kashaninejad, M. (2014). Effect of different drying methods on rheological and textural properties of balangu seed gum. Dry Tech. 32, 720-727.
 Sanchez-Pardo, M., Jiménez-García, E., González-García, I. (2010). Study about the addition of chemically modified starches (cross-linked cornstarches), dextrins, and oats fiber in baked pound cake. J. Biotech. 150, 316-321.
 Bhat, M.A., Bhat, A. (2013). Study on Physico-Chemical Characteristics of Pumpkin Blended Cake. J. Food Process Tech.4(9); 4-9.