| Bàsica |
A.R. Linneman; M. A.J.S. van Boekel, Food Product Design. An Integrated Approach, Wageningen Academic Publishers, The Netherlands , 2007
D. J. McClements, Food emulsions : principles, practices, and techniques, CRC Press, cop. Boca Raton, Fla, 2005
Robin Guy, Extrusión de alimentos : tecnología y aplicaciones, Acribia, cop., Zaragoza, 2001
T.P. Coultate, Food: the chemistry of its components, 4ª ed. Royal Society of Chemistry, cop., Cambridge, 2002
H. D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 3ª ed. Springer, 2004
Owen R. Fennema, Química de los alimentos, 3ª ed. Acribia, 2010
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| Complementària |
R. Guy, Extrusion cooking: technologies and applications, CRC Press; Cambridge, Eng. Woodhead, cop. Boca Raton, 2001
J.M. Lakkis, Encapsulation and controlled release technologies in food systems, Blackwell, Ames, Iowa, 2007
F. Leal-Calderon, J. Bibette, V. Schmitt, Emulsion Science: Basic Principles, Springer, New York, NY, 2007
M.N. Riaz, Extruders in food applications, Lancaster, Pa : Technomic Pub. Co., Lancaster, 2000
D.R. Karsa, R. A.Stephenson, Encapsulation and controlled release technologies in food systems, Woodhead Publishing, cop., Cambridge, 2005
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