خدابنده ن، 1382، غلات، انتشارات دانشگاه تهران.
شهیدی م، حسینی نژاد م، 1382، آنزیمها در صنایع غذایی(ترجمه)، انتشارات دانشگاه فردوسی مشهد.
محرمی الف، شاهدی م، کدیور م، 1388، بررسی فعالیت آنزیمهای آمیلاز، لیپاز، لیپوکسیژناز در گندم و تغییر فعالیت آنها در قبل و بعد از دوره جوانهزنی، علوم و فنون کشاورزی و منابع طبیعی، 47 (1)، 13-1.
American Association of Cereal Chemists. 1983. Approved Methods of the AACC. St. Paul, MN.
Andres F, Doblado M, Elizabeth A and Devin J, 2013. Effect of Salt solutions applied during wheat conditioning on lipase activity and lipase stability of whole wheat flour. Journal of Food Chemistry 140: 204-209.
Anton G, Barrett M, 2001. Colorimetric method for the determination of lipoxygenase. Journal of Agriculture Food Chemistry 49: 32-37.
Barros M, Fleuri L, Macedo G, 2010. Seed lipases: sources, applications and properties- a review. Brazilian Journal of Chemical Engineering 27: 15-29.
Barry V, Cleary M, Mcnally M and Monaghan D, 2002. Measurement of Alpha-Amylase Activity in White Wheat Flour, Milled Malt, and Microbial Enzyme Preparations, Using the Ceralpha Assay: Collaborative Study. Journal of AOAC International 85:5.
Caraban A, Vasilica P, Eugen M, Sanda F, 2012. Spectrophotometric studies about amylase activity in starch hydrolysis reaction. European Regional Development Fund 121:2.
Faubion j and Hoseney C, 1981. Lipoxygenase: Its biochemistry and role in bread making. Journal of Cereal Chemistry 58: 175-180.
Fennema O, Damodaran S, Parkin K, 2007. Fennemas Food Chemistry 4th ed. CRC Press.
Gokmen V, Serpen A, Atli A, Koksel H, 2007. A practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat. Journal of Cereal Chemistry 84(3): 290-293.
Gokmen V, Bahceci S, Acar J, 2002. Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method. Europian Food Research Technology 215: 42-45.
Goli A, Kadivar M, Keramat J and Fazilati M, 2008. Conjugated linoleic acid (CLA) production and lipase catalyze di enteresterification of purified CLA with canola oil. European Journal of Lipid Science and Technology 11: 400-404.
Hasan F, Shah A, Hameed A, 2009. Methods for detection and characterization of lipases: a comprehensive review. Biotechnology Advances 27: 782- 798.
Hoseney R, 1986. Principles of Cereal and Technology. AACC. St. Paul. MN.
Johnson R, 2007. Measuring amylase activity in cereal grains. Research Methods 09: 11-13.
Khan KH, Shewry P, 2009. Wheat: Chemistry and Technology. 4th ed. Approved Methods of the AACC.
Kruger J and Linback R, 1987. Carbohydrate-degrading Enzymes in Cereals 117-139.
Kwon D, Rhee J, 1986. A simple and rapid colorimetric method for determination of free fatty acids for lipase assay. Journal of the American Oil Chemists Society 63(1): 89-92.
Marcier M and Gelinas P, 2000. Effect of lipid oxidation on dough bleaching. Journal of Cereal Chemistry 78(1): 36-38.
Oconner J, Perry J and Harwood L, 1992. A comparison lipase activity in various cereal grains. Journal of Cereal Science 16:153-163.
Rose D, Pike A, 2006. A Simple Method to Measure Lipase Activity in Wheat and Wheat Bran as an Estimation of Storage Quality. Journal of the American Oil Chemists Society 83: 415-419.
Sidney P, Kaplam O, 1955. Methods in Enzymology. Academic press.
)