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2. Cheftel, J.C.,Food Chem. 20:263 (1986).
3. Chouvel, H., P.B. Chay and J.C. Cheftel,Lebensm. Wiss. Technol. 16:346 (1983).
4. Linko, P., Y.Y. Linko and J. Olkku,J. Food Eng. 2:243 (1983).
5. Linko, P., inExtrusion Cooking, edited by C. Mercier, P. Linko and J.M. Harper, American Association of Cereal Chemists, St. Paul, MN, 1989, Chapter 8.