1. A general model for expansion of extruded products;Alvarez-Martinez;Journal of Food Science,1988
2. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming;Anderson;Die Starke,1970
3. Extrusion cooking of a high-fiber cereal product with crispbread character;Andersson;Cereal Chemistry,1981
4. Effect of lipids on the properties of extruded products;Bhattacharya;Journal of Food Science,1988
5. The effect of mill by-products and soy protein on the physical characteristics of expanded snack products;Breen;Cereal Chemistry,1977