王耀徵。2012。高梁酒糟萃取物脂溶性與水溶性機能性成分之鑑定即對吳郭魚抗寒功效之比較。國立臺灣海洋大學食品科學系碩士論文。基隆，台灣。朱瑋華。2018。雲芝發酵高粱酒糟作為肉食性魚抗寒之機能性飼料-以海鱺為模式。國立台灣海洋大學食品科學系碩士論文。基隆，台灣。李欣玫。2003。高粱酒糟的抗氧化性對養殖烏魚生理特性之影響。國立台灣海洋大學食品科學系博士論文。基隆，台灣。林李旺。2013。突破品質水準-實驗設計與田口方法之實務應用。全華圖書股份有限公司。新北市。pp. 199 - 258。
林亞璇。2018。攝食雲芝菌發酵高粱酒糟對吳郭魚抗熱緊迫之功效。國立臺灣海洋大學食品科學系碩士論文。基隆，台灣。林宜萱。2013。高梁酒糟以雲芝菌固態發酵提升預料之機能性-以吳郭魚為動物模式。國立臺灣海洋大學食品科學系碩士論文。基隆，台灣。林慧茹。2015。高梁酒糟以雲芝菌固態發酵及其產物對白蝦抗熱緊迫之影響。國立臺灣海洋大學食品科學系碩士論文。基隆，台灣。施明智、蕭思玉、蔡敏郎。(2016)。食品加工學。五南圖書出版股份有限公司。台北市。pp. 352-377。
陳怡倩。2001。利用批式液態培養來探討檸檬酸對裂褶菌生長及其多醣體生成影響之研究。國立中央大學化學工程研究所碩士論文。桃園，台灣。葉怡成。2009。高等實驗計畫法。五南圖書出版股份有限公司。台北市。pp. 39-63。
廖志遠。2010。高粱與高粱酒糟機能性成分之鑑定及其酚酸對吳郭魚抗寒功效之評估。國立臺灣海洋大學食品科學系碩士論文。基隆，台灣。劉擎華、楊順德。1998。水產飼料的種類與使用。國立台灣海洋大學推廣專刊。pp. 1-25。
鄭惠玲。2008。高粱酒糟抗寒成分之初步鑑定及對吳郭魚之影響。國立臺灣海洋大學食品科學系碩士論文。基隆，台灣。黎正中 (譯)。2010。實驗設計與分析 (原作者: D. C. Montgomery)。高立圖書有限公司。新北市。pp. 473-578。(原著出版年: 2009)
A.O.A.C (Association of Official Analytical Chemists). (2012). Official methods of analysis, 19th Ed. Association of Official Analytical Chemists. Washington. DC. USA.
Ainsworth, G. C., Sparrow, F. K., & Sussman, A. S. (1973). The Fungi, Vol. IVA. A: A taxonomic review with keys: ascomycetes and fungi imperfection. Academic Press, New York, NY.
Ainsworth, P., İbanoğlu, Ş., Plunkett, A., İbanoğlu, E., & Stojceska, V. (2007). Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack. Journal of Food Engineering, 81, 702-709.
Alam, M. S., Kaur, J., Khaira, H., & Gupta, K. (2016). Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review. Critical Reviews in Food Science and Nutrition, 56, 445-473.
Ali, Y., Hanna, M. A., & Chinnaswamy, R. (1996). Expansion characteristics of extruded corn grits. LWT-Food Science and Technology, 29, 702-707.
Allen, K. E., Carpenter, C. E., & Walsh, M. K. (2007). Influence of protein level and starch type on an extrusion‐expanded whey product. International Journal of Food Science & Technology, 42, 953-960.
Alonso, R., Rubio, L. A., Muzquiz, M., & Marzo, F. (2001). The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Animal Feed Science and Technology, 94, 1-13.
Althwab, S., Carr, T. P., Weller, C. L., Dweikat, I. M., & Schlegel, V. (2015). Advances in grain sorghum and its co-products as a human health promoting dietary system. Food Research International, 77, 349-359.
Anton, A. A., Fulcher, R. G., & Arntfield, S. D. (2009). Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking. Food Chemistry, 113, 989-996.
Awika, J. M. (2017). Sorghum: Its Unique Nutritional and Health-Promoting Attributes. In Gluten-Free Ancient Grains (pp. 21-54). Woodhead Publishing, Cambridge, United Kingdom.
Awika, J. M., & Rooney, L. W. (2004). Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65, 1199-1221.
Baciocchi, E., Fabbri, C., & Lanzalunga, O. (2003). Lignin peroxidase-catalyzed oxidation of nonphenolic trimeric lignin model compounds: fragmentation reactions in the intermediate radical cations. The Journal of Organic Chemistry, 68, 9061-9069.
Baeverfjord, G., Refstie, S., Krogedal, P., & Åsgård, T. (2006). Low feed pellet water stability and fluctuating water salinity cause separation and accumulation of dietary oil in the stomach of rainbow trout (Oncorhynchus mykiss). Aquaculture, 261, 1335-1345.
Bezerra, M. A., Santelli, R. E., Oliveira, E. P., Villar, L. S., & Escaleira, L. A. (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76, 965-977.
Brennan, C., Brennan, M., Derbyshire, E., & Tiwari, B. K. (2011). Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science & Technology, 22, 570-575.
Cabrera, L., Rivero, B., Magraner, J., Sierra, R., Gonzalez, V., Uribarri, E., Laguna, A., Cora, M., Tejeda, Y., Rodríguez, E., & Velazquez, C. (2003). Stability studies of tablets containing 5 mg of policosanol. Bollettino Chimico Farmaceutico, 142, 277-284.
Camire, M. E., Camire, A., & Krumhar, K. (1990). Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science & Nutrition, 29, 35-57.
Chen, C. M., & Yeh, A. I. (2001). Effect of amylose content on expansion of extruded rice pellet. Cereal Chemistry, 78, 261-266.
Chinnaswamy, R., & Hanna, M. A. (1988a). Optimum extrusion‐cooking conditions for maximum expansion of corn starch. Journal of Food Science, 53, 834-836.
Chinnaswamy, R., & Hanna, M. A. (1988b). Relationship between amylose content and extrusion-expansion properties of corn starches. Cereal Chemistry, 65, 138-143.
Chiu, S. T., & Pan Sun, B. (2001). Comparison on feed efficiency and amino acid absorption of float and paste feed on growth of eel (Anguilla japonica). Taiwanese Journal of Agricultural Chemistry and Food Science, 39, 165-184.
Chiu, S. T., & Pan Sun, B. (2002). Digestive protease activities of juvenile and adult eel (Anguilla japonica) fed with floating feed. Aquaculture, 205, 141-156.
Craigh, S., & Helfrich, L. A. (2002). Understanding fish nutrition, feeds, and feeding. Virginia Cooperative Extension, Virginia Polytechnic Institute and State University, Publication number. 420 – 256.
Cui, J., & Chisti, Y. (2003). Polysaccharopeptides of Coriolus versicolor: physiological activity, uses, and production. Biotechnology Advances, 21, 109-122.
De Cruz, C. R., Kamarudin, M. S., Saad, C. R., & Ramezani-Fard, E. (2015). Effects of extruder die temperature on the physical properties of extruded fish pellets containing taro and broken rice starch. Animal Feed Science and Technology, 199, 137-145.
Di Donfrancesco, B., Koppel, K., & Aldrich, C. G. (2018). Pet and owner acceptance of dry dog foods manufactured with sorghum and sorghum fractions. Journal of Cereal Science, 83, 42-48.
Ding, Q. B., Ainsworth, P., Tucker, G., & Marson, H. (2005). The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 66, 283-289.
Dinkova-Kostova, A. T., Liby, K. T., Stephenson, K. K., Holtzclaw, W. D., Gao, X., Suh, N., Williams, C., Risingsong, R., Honda, T., Gribble, G.W., Sporn, M. B., & Talalay. P. (2005). Extremely potent triterpenoid inducers of the phase 2 response: correlations of protection against oxidant and inflammatory stress. Proceedings of the National Academy of Sciences, 102, 4584-4589.
Dlamini, N. R., Taylor, J. R., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry, 105, 1412-1419.
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P., & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356.
Dumonceaux, T., Bartholomew, K., Valeanu, L., Charles, T., & Archibald, F. (2001). Cellobiose dehydrogenase is essential for wood invasion and nonessential for kraft pulp delignification by Trametes versicolor. Enzyme and Microbial Technology, 29, 478-489.
Dykes, L., & Rooney, L. W. (2006). Sorghum and millet phenols and antioxidants. Journal of Cereal Science, 44, 236-251.
Evans, C. S., & Palmer, J. M. (1983). Ligninolytic activity of Coriolus versicolor. Microbiology, 129, 2103-2108.
Ferreira, S. L. C., Bruns, R. E., Ferreira, H. S., Matos, G. D., David, J. M., Brandao, G. C., da Silva, E. G. P., Portugal, L. P., dos Reis, P. S., Souza, A. S., & Dos Santos, W. N. L. (2007). Box-Behnken design: an alternative for the optimization of analytical methods. Analytica Chimica Acta, 597, 179-186.
Fuzfai, Z., & Perl, I. M. (2007). Gas chromatographic-mass spectrometric fragmentation study of flavonoids as their trimethylsilyl derivatives: analysis of flavonoids, sugars, carboxylic and amino acids in model systems and in citrus fruits. Journal of Chromatography. 1149, 88-101.
Galloway, G. I., Biliaderis, C. G., & Stanley, D. W. (1989). Properties and structure of amylose‐glyceryl monostearate complexes formed in solution or on extrusion of wheat flour. Journal of Food Science, 54, 950-957.
Girard, A. L., & Awika, J. M. (2018). Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. Journal of Cereal Science, 84, 112-124.
Glencross, B., Rutherford, N., & Jones, B. (2011). Evaluating options for fishmeal replacement in diets for juvenile barramundi (Lates calcarifer). Aquaculture Nutrition, 17, 722-732.
Gomez, M. H., & Aguilera, J. M. (1984). A physicochemical model for extrusion of corn starch. Journal of Food Science, 49, 40-43.
Hilton, J. W., Cho, C. Y., & Slinger, S. J. (1981). Effect of extrusion processing and steam pelleting diets on pellet durability, pellet water absorption, and the physiological response of rainbow trout (Salmo gairdneri R.). Aquaculture, 25, 185-194.
Hirth, M., Preiß, R., Mayer-Miebach, E., & Schuchmann, H. P. (2015). Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols. LWT-Food Science and Technology, 62, 511-516.
Hwang, K. T., Cuppett, S. L., Weller, C. L., & Hanna, M. A. (2002). Properties, composition, and analysis of grain sorghum wax. Journal of the American Oil Chemists' Society, 79, 521-527.
Hwang, K. T., Weller, C. L., Cuppett, S. L., & Hanna, M. A. (2004). Policosanol contents and composition of grain sorghum kernels and dried distillers grains. Cereal Chemistry, 81, 345-349.
Ibanoglu, S., Ainsworth, P., & Hayes, G. D. (1996). Extrusion of tarhana: effect of operating variables on starch gelatinization. Food Chemistry, 57, 541-544.
Ilo, S., Tomschik, U., Berghofer, E., & Mundigler, N. (1996). The effect of extrusion operating conditions on the apparent viscosity and the properties of extrudates in twin-screw extrusion cooking of maize grits. LWT-Food Science and Technology, 29, 593-598.
Jeon, J. R., Baldrian, P., Murugesan, K., & Chang, Y. S. (2012). Laccase‐catalysed oxidations of naturally occurring phenols: from in vivo biosynthetic pathways to green synthetic applications. Microbial Biotechnology, 5, 318-332.
Jin, M., Zhou, W., Jin, C., Jiang, Z., Diao, S., Jin, Z., & Li, G. (2018). Anti-inflammatory activities of the chemical constituents isolated from Trametes versicolor. Natural Product Research, 33, 2422-2425.
Kamarudin, M. S., de Cruz, C. R., Saad, C. R., Romano, N., & Ramezani-Fard, E. (2018). Effects of extruder die head temperature and pre-gelatinized taro and broken rice flour level on physical properties of floating fish pellets. Animal Feed Science and Technology, 236, 122-130.
Khanal, R. C., Howard, L. R., Brownmiller, C. R., & Prior, R. L. (2009). Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. Journal of Food Science, 74, H52-H58.
Killeit, U. (1994). Vitamin retention in extrusion cooking. Food Chemistry, 49, 149-155.
Kim, D., & Yoo, B. (2014). Comparison of rheological properties of native and pregelatinized potato starches. Food Science and Biotechnology, 23, 787-790.
Kokini, J. L., Chang, C. N., & Lai, L. S. (1992). The role of rheological properties on extrudate expansion. Food Extrusion Science and Technology, 740, 631-652.
Kong, W., Chen, H., Lyu, S., Ma, F., Yu, H., & Zhang, X. (2016). Characterization of a novel manganese peroxidase from white-rot fungus Echinodontium taxodii 2538, and its use for the degradation of lignin-related compounds. Process Biochemistry, 51, 1776-1783.
Lai, H. M. (2001). Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour. Food Chemistry, 72, 455-463.
Lai, L. S., & Kokini, J. L. (1991). Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnology Progress, 7, 251-266.
Lee, M. Y., Tsai, S. H., & Lai, Y. J. 2011. Antibacterial and antioxidant properties of sorghum distillery residue. Journal of Food and Drug Analysis, 19, 478-485.
Lee, S. M., & Pan Sun, B. (2003a). Effect of dietary sorghum distillery residue on hematological characteristics of cultured grey mullet (Mugil cephalus)—an animal model for prescreening antioxidant and blood thinning activities. Journal of Food Biochemistry, 27, 1-18.
Lee, S. M., & Pan Sun, B. (2003b). Inhibitory effect of tannin in dietary sorghum distillery residue and preliminary treatment with polyethylene glycol on in vitro digestibility of grey mullet (Mugil cephalus). Journal of Food Biochemistry, 27, 485-500.
Leguizamón, C., Weller, C. L., Schlegel, V. L., & Carr, T. P. (2009). Plant sterol and policosanol characterization of hexane extracts from grain sorghum, corn and their DDGS. Journal of the American Oil Chemists' Society, 86, 707-716.
Lin, S., Hsieh, F., & Huff, H. E. (1997). Effects of lipids and processing conditions on degree of starch gelatinization of extruded dry pet food. LWT-Food Science and Technology, 30, 754-761.
Liu, Y., Chen, J., Luo, S., Li, C., Ye, J., Liu, C., & Gilbert, R. G. (2017). Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology. Carbohydrate Polymers, 175, 265-272.
Liu, Y., Hsieh, F., Heymann, H., & Huff, H. E. (2000). Effect of process conditions on the physical and sensory properties of extruded oat‐corn puff. Journal of Food Science, 65, 1253-1259.
Lowe, J. L. (1963). The Polyporaceae of the world. Mycologia, 55, 1-12.
Lu, Z. M., Tao, W. Y., Xu, H. Y., Ao, Z. H., & Xu, Z. H. (2008). Quantitative analysis of triterpenoids from Antrodia camphorata in submerged culture. Chinese Traditional Patent Medicine. 30, 402-405.
Magrone, T., Fontana, S., Laforgia, F., Dragone, T., Jirillo, E., & Passantino, L. (2016). Administration of a polyphenol-enriched feed to farmed sea bass (Dicentrarchus labrax L.) modulates intestinal and spleen immune responses. Oxidative Medicine and Cellular Longevity, 2016, 1-11.
Maskan, M., & Altan, A. (Eds.). (2011). Advances in food extrusion technology. CRC press, Boca Raton, FL.
Mau, J. L., Lin, H. C., & Chen, C. C. (2001). Non-volatile components of several medicinal mushrooms. Food Research International, 34, 521-526.
Meng, X., Threinen, D., Hansen, M., & Driedger, D. (2010). Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack. Food Research International, 43, 650-658.
Mercier, C., Charbonniere, R., Grebaut, J., & De la Gueriviere, J. F. (1980). Formation of amylose-lipid complexes by twin-screw extrusion cooking of manioc starch. Cereal Chemistry, 57, 4-9.
Momoh, A. T., Abubakar, M. Y., & Ipinjolu, J. K. (2016). Effect of ingredients substitution on binding, water stability and floatation of farm-made fish feed. International Journal of Fisheries and Aquaculture Science, 4, 92-97.
Moraru, C. I., & Kokini, J. L. (2003). Nucleation and expansion during extrusion and microwave heating of cereal foods. Comprehensive Reviews in Food Science and Food Safety, 2, 147-165.
Mulla, M. Z., Bharadwaj, V. R., Annapure, U. S., & Singhal, R. S. (2011). Effect of formulation and processing parameters on acrylamide formation: a case study on extrusion of blends of potato flour and semolina. LWT-Food Science and Technology, 44, 1643-1648.
Nagy, M., & Grancai, D. (1996). Colorimetric determination of flavanones in propolis. Pharmazie, 51, 100-101.
Ng, T. B. (1998). A review of research on the protein-bound polysaccharide (polysaccharopeptide, PSP) from the mushroom Coriolus versicolor (Basidiomycetes: Polyporaceae). General Pharmacology: The Vascular System, 30, 1-4.
Nikmaram, N., Leong, S. Y., Koubaa, M., Zhu, Z., Barba, F. J., Greiner, R., ... & Roohinejad, S. (2017). Effect of extrusion on the anti-nutritional factors of food products: An overview. Food Control, 79, 62-73.
Obi, M. N., Kolo, R. J., & Orire, A. M. (2011). The production of floating fish feed using melon shell as a floating agent. International Journal of Science and Nature, 2, 477-482.
Obiro, W. C., Sinha Ray, S., & Emmambux, M. N. (2012). V-amylose structural characteristics, methods of preparation, significance, and potential applications. Food Reviews International, 28, 412-438.
Oliva-Teles, A., Enes, P., & Peres, H. (2015). Replacing fishmeal and fish oil in industrial aquafeeds for carnivorous fish. In Feed and feeding practices in aquaculture (pp. 203-233). Woodhead Publishing. Cambridge, United Kingdom.
Opstvedt, J., Nygård, E., Samuelsen, T. A., Venturini, G., Luzzana, U., & Mundheim, H. (2003). Effect on protein digestibility of different processing conditions in the production of fish meal and fish feed. Journal of the Science of Food and Agriculture, 83, 775-782.
Parvez, S. (2013). An introduction to aquafeeds. Fisheries, 2013, 14.
Paterson, E., & Amadò, R. (1997). Simplified method for the simultaneous gas chromatographic determination of fatty acid composition and cholesterol in food. Food Science and Technology, 30, 202-209.
Pongsawatmanit, R., & Srijunthongsiri, S. (2008). Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch. Journal of Food Engineering, 88, 137-143.
Remy, S., Fulcrand, H., Labarbe, B., Cheynier, V., & Moutounet, M. (2000). First confirmation in red wine of products resulting from direct anthocyanin–tannin reactions. Journal of the Science of Food and Agriculture, 80, 745-751.
Repo-Carrasco-Valencia, R., Peña, J., Kallio, H., & Salminen, S. (2009). Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus). Journal of Cereal Science, 49, 219-224.
Riaz, M. N., Asif, M., & Ali, R. (2009). Stability of vitamins during extrusion. Critical Reviews in Food Science and Nutrition, 49, 361-368.
Rose, R., Rose, C. L., Omi, S. K., Forry, K. R., Durall, D. M., & Bigg, W. L. (1991). Starch determination by perchloric acid vs enzymes: evaluating the accuracy and precision of six colorimetric methods. Journal of Agricultural and Food Chemistry, 39, 2-11.
Rosentrater, K. A., Muthukumarappan, K., & Kannadhason, S. (2009). Effects of ingredients and extrusion parameters on aquafeeds containing DDGS and potato starch. Journal of Aquaculture Feed Science and Nutrition, 1, 22-38.
Roy, B. P., Dumonceaux, T., Koukoulas, A. A., & Archibald, F. S. (1996). Purification and characterization of cellobiose dehydrogenases from the white rot fungus Trametes versicolor. Applied and Environmental Microbiology, 62, 4417-4427.
Ryu, G. H., & Ng, P. K. W. (2001). Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates. Starch‐Stärke, 53, 147-154.
Sadek, S., Osman, M. F., & Mansour, M. A. (2004). Growth, survival and feed conversion rates of sea bream (Sparus aurata) cultured in earthen brackish water ponds fed different feed types. Aquaculture International, 12, 409-421.
Serna-Saldivar, S. O., & Espinosa-Ramírez, J. (2019). Grain Structure and Grain Chemical Composition. In Sorghum and Millets (pp. 85-129). AACC International Press, Saint Paul, Minnesota.
Sharma, P., Gujral, H. S., & Singh, B. (2012). Antioxidant activity of barley as affected by extrusion cooking. Food Chemistry, 131, 1406-1413.
Shih, M. C., Kuo, C. C., & Chiang, W. (2009). Effects of drying and extrusion on colour, chemical composition, antioxidant activities and mitogenic response of spleen lymphocytes of sweet potatoes. Food Chemistry, 117, 114-121.
Singh, B., Sekhon, K. S., & Singh, N. (2007). Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice. Food Chemistry, 100, 198-202.
Singh, S. K. (2016). Understanding the effect of extrusion processing parameters on physical, nutritional and rheological properties of soy white flakes based aquafeed in a single screw extruder. Doctoral Dissertation, South Dakota State University.
Singh, S., Gamlath, S., & Wakeling, L. (2007). Nutritional aspects of food extrusion: a review. International Journal of Food Science & Technology, 42, 916-929.
Singh, V., Moreau, R. A., & Hicks, K. B. (2003). Yield and phytosterol composition of oil extracted from grain sorghum and its wet‐milled fractions. Cereal Chemistry, 80, 126-129.
Sørensen, M. (2012). A review of the effects of ingredient composition and processing conditions on the physical qualities of extruded high‐energy fish feed as measured by prevailing methods. Aquaculture Nutrition, 18, 233-248.
Sørensen, M., Nguyen, G., Storebakken, T., & Øverland, M. (2010). Starch source, screw configuration and injection of steam into the barrel affect the physical quality of extruded fish feed. Aquaculture Research, 41, 419-432.
Sørensen, M., Stjepanovic, N., Romarheim, O. H., Krekling, T., & Storebakken, T. (2009). Soybean meal improves the physical quality of extruded fish feed. Animal Feed Science and Technology, 149, 149-161.
Su, M. Y., Tzeng, W. S., & Shyu, Y. T. (2010). An analysis of feasibility of bioethanol production from Taiwan sorghum liquor waste. Bioresource Technology, 101, 6669-6675.
Thachil, M. T., Chouksey, M. K., & Gudipati, V. (2014). Amylose‐lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn‐based puffed snacks. International Journal of Food Science & Technology, 49, 309-316.
Umar, S., Kamarudin, M. S., & Ramezani-Fard, E. (2013). Physical properties of extruded aquafeed with a combination of sago and tapioca starches at different moisture contents. Animal Feed Science and Technology, 183, 51-55.
Venou, B., Alexis, M. N., Fountoulaki, E., & Haralabous, J. (2009). Performance factors, body composition and digestion characteristics of gilthead sea bream (Sparus aurata) fed pelleted or extruded diets. Aquaculture Nutrition, 15, 390-401.
Voběrková, S., Solčány, V., Vršanská, M., & Adam, V. (2018). Immobilization of ligninolytic enzymes from white-rot fungi in cross-linked aggregates. Chemosphere, 202, 694-707.
White, B. L., Howard, L. R., & Prior, R. L. (2010). Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. Journal of Agricultural and Food Chemistry, 58, 4037-4042.
Yağcı, S., & Göğüş, F. (2009). Effect of incorporation of various food by-products on some nutritional properties of rice-based extruded foods. Food Science and Technology International, 15, 571-581.
Yousif, E. I., Gadallah, M. G. E., & Sorour, A. M. (2012). Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality. Annals of Agricultural Sciences, 57, 19-27.
Zielinski, H., Kozlowska, H., & Lewczuk, B. (2001). Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science & Emerging Technologies, 2, 159-169.