Sources of further information and advice

Among the books published on extrusion cooking are those by Guy (2001), Frame (1994), Harper (1981), Hayakawa (1992), Kokini et al (1992), Mercier et al (1989), O'Connor (1987) and Riaz (2000). Chemical and nutritional changes in extruded foods have been the subject of review articles as well (Björck and Asp, 1983; Camire, 1998; Camire et al, 1990; Cheftel, 1986; de la Gueriviere et al, 1985). As yet there is no journal focused on food extrusion. Relevant articles may be found in Cereal Chemistry, Journal of Agricultural and Food Chemistry, Journal of Cereal Science, Journal of Food Engineering, and Journal of Food Science. Short courses on extrusion are offered by the American Association of Cereal Chemists, several universities, as well as extruder manufacturers.

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