1- Ravi U.,Menon l.and Anupama M. 2010. Formulation and quality assessment of instant dhokla mix with incorporation of pumpkin flour. Journal of scientific & industrial Research. 69: 956- 960.
2- Guiné R.P.F. and Barroca M.J. 2010. Effect of drying on the textural attributes of bell pepper and pumpkin. 17th International Drying Symposium (IDS) Magdeburg, Germany, 3-6 October .
3- Noor Aziah,A.A. et al.2011. Evaluation of resistant starch in crackers incorporated with unpeeled and peeled pumpkin flour. American Journal of food technology, 6(12): 1054-1060.
4- See E.F., Wan Nadiah W.A., Noor Aziah A.A. 2007. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food Journal, 14(2):123–30.
5- Saeleaw M. & Schleining G. 2011. Composition, Physicochemical and Morphological Characterization of Pumpkin Flour. 11th International Congress on Engineering and Food “Food Process Engineering in a Changing World”, Athens, April 10-13.
8- El-Demery M.E. 2011. Evaluation of physico-chemical properties of toast breads fortified with pumpkin (Cucurbita moschata) flour. The 6th Arab and 3rd International Annual Scientific Conference. Faculty of Specific Education Mansoura University – Egypt. 2146-2160.
9- Ptitchkina N.M., Novokreschonova L.V., Piskunova G.V. & Morris ER. 1998. Large enhancement in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilizing gas-cell structure. Food Hydrocolloids, 12: 333–7.
11- Pongjanta, J., Phomphang, U., Manon, T., Isarangporn, R. and Thaiou, T. 2004. The utilization of pumpkin powder in Thai Sweetmeal. Food Journal, 34: 80-89.
13- Strumillo, C. & Kudra. T. 1987. Drying, Principles, Applications and Design. Gordon and Breach Science Publisher, USA.
14- Jun, S. Krishnamurthy, K. Irudayaraj, J. Demirci, A. 2011. Fundamentals and theory of infrared radiation.In: Pan, Z. Atungulu, G. G. (Eds.). Infrared heating for food and agricultural processing. New York.
15- Nimmol,C. Devahastin, S. 2011. Vacuum infrared drying. In: Pan, Z. Atungulu, G. G. (Eds.), Infrared heating for food and agricultural processing. New York. CRC press.
16- Sharma, G. P., Verma, R. C. & Pathare, P. B. 2005. Mathematical modeling of infrared radiation thin layer drying of onion slices. Journal of Food Engineering, 71: 282–286.
17- Kumar, D.G.P., Hebbar, H.U., Sukumar, D. & Ramesh, M.N. 2005. Infrared and hot-air drying of onions. Journal of Food Processing and Preservation, 29: 132–150.
18- Salehi, F., Kashaninejad, M. and Asadi Amirabadi, A. 2014. Investigation of Mass Transfer Kinetics during Combined Hot Air-Infrared Drying of Eggplant Slices. Modern Food Science and Technology journal, 7: 55-62 (In Persian).
19- Salehi, F. & Kashaninejad, M. 2014. Effect of different drying methods on rheological and textural properties of Balangu seed gum. Drying Technology, 32(6): 720-727.
20- Wong, J. Y. 2001. Theory of Ground vehicles.(3rd ed). John Wiley and Sons, Inc. www.FAOSTAT.org
21- Yaldiz, O., Ertekin, C. & Uzun. H. I. 2001. Mathematical modelling of thin layer solar drying of sultana grapes. Energy, 26(5): 457-465.
22- Simal, S., Femenia, A., Garau, M. C. & Rossello. C. 2005. Use of exponential, Page’s and diffusional models to simulate the drying kinetics of Kiwi Fruit. Journal of Food Engineering, 66: 323-328.
23- Gorjian, S., 2009. Modelling of thin layer drying kinetics of barberry fruit. Faculty of Agriculture. Tarbiat Modares University, Tehran, Iran. (In Farsi).
24- Doymaz, I., & Pala. M., 2003. The thin-layer drying characteristics of corn. Journal of Food Engineering, 60: 125-130.
25- Wan Nadiah See, E.F. 2007. Physico-Chemical and Sensory Evaluation of Breads Supplemented with Pumpkin Flour. ASEAN Food Journal, 14 (2): 123-130.
26- Are´valo-Pinedo A. & Xidieh Murr F.E. 2007. Influence of pre-treatments on thedrying kinetics during vacuum drying of carrot and pumpkin. Journal of Food Engineering,80, 152–156.
27- Abbasi, S., Minaei, S. & Khoshtaghaza. M. H. 2014. Investigation of kinetics and energy consumption thin layer drying of corn. Journal of Agricultural Machinery, 4(1): 98-107. (In Farsi).
28- Yaghobi M., Tavakolipour H., Elhami Rad A.H., Ziyaolhagh H.R., Mokhtarian M., Askari B., Armin M. 2012. Investigation of moisture loss kinetic and mathematical modeling of potato using regression analysis. Innovation In Food Science And Technology, 4 (2): 79-84. (In Farsi).