1. Jnawali P, Kumar V, Tanwar B. Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness. 2016;5(4):169-76. [DOI:10.1016/j.fshw.2016.09.003]

2. Miñarro B, Normahomed I, Guamis B, Capellas M. Influence of unicellular protein on gluten-free bread characteristics. European Food Research and Technology. 2010;231(2):171-9. [DOI:10.1007/s00217-010-1269-8]

3. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of food engineering. 2007;79(3):1033-47. [DOI:10.1016/j.jfoodeng.2006.03.032]

4. Bahari Z. ZD, Movahed S. Optimization of envelopment in enriched gluten free cakes with beta - carotene using response surface methodology. Food Science and Technology. 2018(15(3)):357-69.

5. Phimolsiripol Y, Mukprasirt A, Schoenlechner R. Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. Journal of Cereal Science. 2012;56(2):389-95. [DOI:10.1016/j.jcs.2012.06.001]

6. Rostami Nejad M, Rostami K, Pourhoseingholi MA, Nazemalhosseini Mojarad E, Habibi M, Dabiri H, et al. Atypical presentation is dominant and typical for coeliac disease. J Gastrointestin Liver Dis. 2009;18(3):285-91.

7. Gómez M, Ronda F, Caballero PA, Blanco CA, Rosell CM. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids. 2007;21(2):167-73. [DOI:10.1016/j.foodhyd.2006.03.012]

8. Lebesi DM, Tzia C. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and bioprocess technology. 2011;4(5):710-22. [DOI:10.1007/s11947-009-0181-3]

9. Davoudi Z, Shahedi M, Kadivar M. Effect of zucchini powder incorporation on the dough rheology and physico-chemical, sensory and quality of Taftoon bread. Food Science and Technology. 2019;16(91):305-14.

10. Nasehib. E, A. A. The effect of beet pulp powder and Arabic gum on the properties of dough and barbari bread. Food Science and Technology. 2018(15(2)):83-92.

11. Salehi F, Kashaninazhad M. The Effect of replacing carrot powder with wheat flour on viscoelastic properties of sponge cake. Iranian Journal of Innovation in Food Science and Technology. 2018;10(2):103-13.

12. Chau C-F, Chen C-H, Lee M-H. Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions. LWT-Food Science and technology. 2004;37(2):155-60. [DOI:10.1016/j.lwt.2003.08.001]

13. Salehi F, Kashaninejad M, Akbari E, Sobhani SM, Asadi F. Potential of sponge cake making using infrared-hot air dried carrot. Journal of texture studies. 2016;47(1):34-9. [DOI:10.1111/jtxs.12165]

14. Baljeet S, Ritika B, Reena K. Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits. International Food Research Journal. 2014;21(1):217.

15. Kumari S, Grewal R. Nutritional evaluation and utilization of carrot pomace powder for preparation of high fiber biscuits. Journal of Food Science and Technology-Mysore. 2007;44(1):56-8.

16. Mohtarami F. Effect of Carrot Pomace Powder and Dushab (Traditional Grape Juice Concentrate) on the Physical and Sensory Properties of Cakes: A Combined Mixtures Design Approach. Current Nutrition & Food Science. 2019;15(6):572-82. [DOI:10.2174/1573401314666180525111901]

17. Gull A, Prasad K, Kumar P. Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta. LWT-Food Science and Technology. 2015;63(1):470-4. [DOI:10.1016/j.lwt.2015.03.008]

18. Gayas B, Shukla RN, Khan BM. Physico-chemical and sensory characteristics of carrot pomace powder enriched defatted soyflour fortified biscuits. International Journal of Scientific and Research Publications. 2012;2(8):1-5.

19. Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten‐free batter and cakes. Journal of texture studies. 2017;48(6):616-23. [DOI:10.1111/jtxs.12276]

20. Singh JP, Kaur A, Singh N. Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. Journal of food science and technology. 2016;53(2):1269-78. [DOI:10.1007/s13197-015-2103-x]

21. Filipini M. Preparation, application and evaluation of functional food additives from organic residues using carrot pomace and wheat bread as the model system. Bulletin, Institute for Food Technology, University of Bonn, Bonn. 2001.

22. Turksoy S, Özkaya B. Pumpkin and carrot pomace powders as a source of dietary fiber and their effects on the mixing properties of wheat flour dough and cookie quality. Food Science and Technology Research. 2011;17(6):545-53. [DOI:10.3136/fstr.17.545]

23. Bagheri H, Avazsufiyan A, Aalami M. Evaluation of the Effect of Guar and Xanthan Gums on Viscoelastic Properties of Gluten-Free Sponge Cake by the Use of Stress Relaxation Test. 2018.

24. Mohtarami F, Pirsa S. The Effect of Carrot Pomace Powder on Physicochemical, Textural and, Sensory Properties ofGluten Free Bread. Food Science and Technology. 2019;16(86):373-85.

25. AACC C. Approved methods of the American association of cereal chemists. Methods. 2000;54:21.

26. Kelki Bakhshayesh A, Hosseini Ghaboos SH, Asadi G. Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot powder using Balangu seed gum. Food Science and Technology. 2019;16(88):61-72.

27. HadiNezhad M, Butler F. Effect of flour type and baking temperature on cake dynamic height profile measurements during baking. Food and bioprocess technology. 2010;3(4):594-602. [DOI:10.1007/s11947-008-0099-1]

28. Psimouli V, Oreopoulou V. Carrot fibre enrichment of fat reduced cake. Quality Assurance and Safety of Crops & Foods. 2017;9(3):265-74. [DOI:10.3920/QAS2016.0965]

29. Salehi F, Kashaninejad M. Effect of different drying methods on rheological and textural properties of Balangu seed gum. Drying Technology. 2014;32(6):720-7. [DOI:10.1080/07373937.2013.858264]

30. Rajabzadeh N. Iranian flat bread evaluation. Iranian Cereal and Bread Research Institute. 1991:1-50.

31. Almeida EL, Chang YK, Steel CJ. Dietary fibre sources in bread: Influence on technological quality. LWT-Food Science and Technology. 2013;50(2):545-53. [DOI:10.1016/j.lwt.2012.08.012]

32. McCarthy D, Gallagher E, Gormley T, Schober T, Arendt E. Application of response surface methodology in the development of gluten‐free bread. Cereal chemistry. 2005;82(5):609-15. [DOI:10.1094/CC-82-0609]

33. Nouri M, Nasehi B, Samavati V, Abdanan MS. The effect of persian gum and carrot pomace powder on staling rate on microwave pretreated donut. Journal of Research and Innovation in Food Science and Technology. 2016;5(2):171-182.

34. Sharma KD, Karki S, Thakur NS, Attri S. Chemical composition, functional properties and processing of carrot-a review. Journal of food science and technology. 2012;49(1):22-32. [DOI:10.1007/s13197-011-0310-7]

35. Maleki AK, Mirzaee H, Fardavi A. Using of pumpking powder in cake producing and evaluation some physicochemical and microbial properties of cake containing pumpking powder. Iranian journal of food science and thechnology. 2016;13(62);195-205.

36. Sharoba AM, Farrag M, Abd El-Salam A. Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies. 2013;19(4):429-44. [DOI:10.21608/jfds.2013.72084]

37. Salehi F, Kashaninejad M, Asadi F, Najafi A. Improvement of quality attributes of sponge cake using infrared dried button mushroom. Journal of food science and technology. 2016;53(3):1418-23. [DOI:10.1007/s13197-015-2165-9]

38. Saberi M, Nateghi L, Eshaghi MR. Production of Gluten - free sponge cake by using mixture of chickpea flour, rice flour, Guar Gum and Xanthan Gum. Journal of food science and technology. 2017;Vol. 14: No. 71.

39. Sowmya M, Jeyarani T, Jyotsna R, Indrani D. Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids. 2009;23(7):1827-36. [DOI:10.1016/j.foodhyd.2009.02.008]