1. AACC International (1999). Approved Methods of the American Association of Cereal Chemists (Method 44-15A) (11th ed.). St. Paul, MN: American Association of Cereal Chemists.
2. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008
3. A general model for expansion of extruded products;Alvarez-Martinez;Journal of Food Science,1988
4. Gelatinization of corn grits by roll- and extrusion-cooking;Anderson;Cereal Science Today,1969
5. AOAC. (2000). Official Methods of Analysis. (17th ed.). Washington, DC: Association of Official Analytical Chemists.