]1[Inglett, G.E., Chen, D., and Liu, S.X. 2015. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT- Food Science and Technology, 63(1): 214-220.
]2[Dini, I., Tenore, G.C., and Dini, A. 2010. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology, 43(3): 447-451.
]3[Brady, K., Ho, C.T., and Rosen, R.T. 2007. Effects of processing on the nutritional profile of quinoa of Chemistry, 100(3): 1209-1216.
]4[Manley, D. 2001. Biscuit, cracker and cookies recipes for food industry. In: CRC., p. 151-159, 178-182.
]5[Zoulias, E.I., Oreopoulou, V. and Kounalaki, E. 2002. Effect of fat and sugar replacement on cookie properties. Science and food agriculture, 82(14): 1637-1644.
]6[Dilek, K., Zeynep, H., Alev., B. and Sinan, K. 2007. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar and fat replacement. Journal of Food Engineering, 78(3): 953-964.
]7[Sudha, M.L., Srivastava, A.K., Vetrimani, R., and Leelavathi, k. 2007. Fat replacement in soft dough biscuits: It’s implications on dough rheology and biscuits quality. Journal of Food Engineering, 80: 922-930.
]8[Rafael, B., Alicia, A., and Alberto, E. 2010. Chia (Salvia hispansia L) Gel Can Be Used as Egg or oil Replacer in cake formulations. Journal of the Americans Dietetic Association, 110(6): 946-949.
]9[Wafaa, M.M., Abozeid, M., Manal, F., Salama. And Moawad, R.K. 2011. Utilization of fat replacer in production of reduced cakes and cookies. Australian Journal of Basic and Applied Science, 5(12):2833-2840.
]10[Julia, R., Sarabjit, S., Sahi. And Isabel, H. 2014. Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT-Food Sience and Technology, 58(1): 173-182.
]11[Laura, L., Cristina, P., Paula, V., Ana, S. and Teresa, S. 2014. HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation. LWT- Food science and technology, 56(2): 494-501.
]12[Elke, K.A., and Dal Bello, F. 2008. The gluten free cereal products and beverages, Elsevier Inc, pp:1-394.
]13[Bitaghsirn M. 2014.Production and evaluation of physicochemical properties of low-calorie containing bazrak mucilage as fat replacement, master thesis of food science and technology, Isfahan University of Technology ]in persian[.
]14[Bazrafshan, M. 2015. Production of low-fat cup cake by using Ocimum basilicum powder, guar gum and soy protein isolate. Ph.D. thesis of food science and technology,Islamic Azad University-Sabzevar ]in persian[.
]15[Alizadeh Behbahani, B.A., Yazdi, F.T., Shahidi, F., Hesarinejad, M.A., Mortazavi, S.A., Mohebbi, M. 2017. Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects. Carbohydrate Polymers, 155: 68-77.
]16[Sola, R., Bruckert, E., Valls, R.M., Narejos, S., Luque, X., Castro-Cabezas, M., Domenech, G., Torres, F., Heras, M., Farres, X., Vaquer, J.V., Martinez, J.M., Almaraz, M.C. and Anguera, A. 2010. Soluble fiber (Platago ovate) reduces plasma low-density lipoprotein (LDL) cholesterol, triglycerides, insulin, oxidized LDL and systolic blood pressure in hypercholesterolemia patient: A randomized trial. Atherosclerosis. 211(2): 630-637.
]17[Rahimi, Sh. 2018. Evaluation of common plantain (commen plantain Plantago major L.) gum as fat replacer on physicochemical, texture and micro-structural of (Wheat-Quinoa) cup cake. master thesis of food science and technology, Islamic Azad University of Science & Research Branch ]in persian[.
]18[Ashwini, A., Jyotsna, R. and Indrani, D. 2009. Effect of hydrocolloids and emulsifiers on the rheological charactristicts and quality of flat bread. Lebensm. Wiss.u. Technology, 36: 18-193.
]19[Naji-Tabasi, S. & Mohebbi, M. 2015. Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing. Journal of Food Measurement and characterization, 9: 110-119.
]20[Ronda F. Oliete B. Gomez M. Caballero P. and Pando V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering 112: 272-277.
]21[Ahlborn, G. J., Pike, O. A., Hendrix, S. B., Hess, W. M. & Huber, C. S. 2005. Sensory, mechanical and microscopic evaluation of staling in low protein and gluten-free bread. Cereal Chemistry, 82: 328-335.
]22[Gacula, J.R., and Singh. 1984. Statistical methods in food and consumer research. Academic press Inc. U.S.A. 360-366.
]23[Arunepanlop, B., Morr, C. V., Karleskind, D., and Laye, I. 1996. Patial replacement of egg with proteins with whey in angel food cake. Food Science, 61(5): 1085-1093.
]24[Sahi, S. S. and Avala, J. M. 2003. Functionality of emulsifiers in spong cake production. Journal of the Science of Food and Agriculture, 83(11): 1419-1429.
]25[Nikzae, V., Mazaheri Tehrani, M. and Saadatmand, M. 2012. Optimization of low cholesterol- low fat mayonnaise formulation. Food Hydrocolloids, 28: 344-352.
]26[Ozkoc Ozge, S., Summe, G. and Sahin, S. 2009. The effect of gums on macro and micro-structure of breads baked in different ovens. Food hydrocolloids, 23: 2182-2189.
]27[Del Vecchio, A. J. 1975. Emulsifiers and their use in soft wheat products. Bakers Digest, 49(4): 28-36.
