Agha Mohamadi, B., Honarvar, M. & Ghiassi Tarzi, B. (2013). The effect of using molasses as a substitute for sugar on dough characteristics, volume, and color of oil cake. Journal of Food Technology and Nutrition, 10, 15-22. [In Persian].
Anon. (1999). Standard No. 2554, Publications of the Standards and Industrial Research Organization of Iran, its features and test method, second revision. [In Persian].
Anon. (2003). Standard No. 2705, Publications of Iran Standard and Industrial Research Organization, Cereals and Products It's moisture measurement method reference method, first revision [InPersian].
Anon. (2009). Standard No. 37, Publications of Iran Standard and Industrial Research Organization, Biscuit and its characteristics and test method, sixth revision [In Persian].
, J. (2002). Psychological Treatment of Food Refusal in Young Children. Child Adolesc Ment Health, 7(4), 154-202. https://doi.org/10.1111/1475-3588.00031
Douglas, J. & Kinghorn, A. (2002). The genus Stevia. Department of Medicinal Chemistry and Pharmacognosy University of Illinois at Chicago USA, 19, 8-165.
Kinghorn, A. D. & Soejarto, D. D. (2002). Discovery of terpenoid and phenolic sweeteners from plants. Pure and Applied Chemistry,74(7), 1169-1179. https://doi.org/10.1351/pac200274071169
Mazini, N. & Azderi, E. (2020). Studying the impact of brown sugar on community health and its production process in Torbat Heydarieh sugar factory, Second International Congress of Food Science and Industry, Agriculture and Food Security, Tehran, pp. 1-8.
Shahini, N., Mirzaei, H. & Hosseini Qaboosi, H. (2013). Investigating the effect of replacing stevia sweetener on the characteristics of Yazdi sweets and cream rolls. The first national snack conference, Tehran, pp. 1-6.
ShokohiTaroghi, F. (2013). Investigating the effect of stevia as a natural plant sweetener in powdered sugar-free products, 21st National Congress of Food Sciences and Industries of Iran, Shiraz, pp. 1-6.