Sources of further information and advice

aguilera, j. m. and Stanley, d. w. (1990), Microstructural Principles of Food

Processing and Engineering, London, Elsevier. frame, n. d. (1994), The Technology of Extrusion Cooking, London, Blackie. kokini, j. l., ho, c. t. and karwe, m. v. (1992), Food Extrusion Science and

Technology, New York, Marcel Dekker. ledward, d. a., taylor, a. j. and lawrie, r. a. (1983), Upgrading Waste for

Feeds and Food, Kent, Butterworth. liese, a., seelbach, k. and wandrey, c. (2000), Industrial Biotransformations,

Weinheim, Wiley-VCH. loncin, m. and merson, r. l. (1979), Food Engineering: Principles and Selected

Applications, London, Applied Science. ohlsson, t. and bengtsson, n. (2002), Minimal Processing Technologies in the

Food Industry, Cambridge, Uk, Woodhead. richardson, p. (2001), Thermal Technologies in Food Processing, Cambridge, UK, Woodhead.

whitaker, j. r., voragen, a. g. j. and wong, d. w. s. (2003), Handbook of Food Enzymology, New York, Marcel Dekker.

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