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1.
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Stability of sensitive food ingredients during extrusion

by Paranjpe,Shriram S.

Edition: Univ. of Mumbai, Institute of chemical Technology Availability: Items available for loan: ICT MUMBAI (1).

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Extrusion of foods

by Harper, J.M.

Publication details: CRC press Inc. 1981Availability: Items available for loan: ICT MUMBAICall number: HAR (1).

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3.
Food extrusion science and technology

by Kokini, J.L.

Publication details: Marcel dekker Inc. 1992Availability: Items available for loan: ICT MUMBAICall number: KOK (1).

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