3D. Jones, R. Chinnaswamy, Y. Tan, and M. Hanna.Physiochemical Properties of Ready- to- Eat Breakfast Cereals [J]. Cereal Foods World 2000 45(4): 164-168.
4M. Fatima Machado, Fernanda A. R. Oliveria, Luis M. Cunha, Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready to eat breakfast cereal [J].Intemational Journal of Food Science and Technology, 1999,34: 47-57.
5Sena Saklar, Suat Ungan, Sinan Katnas.Microstructural changes in hazelnuts during roasting[J]. Food Research International 36(2003): 19-23.
6Laurence Fillion, David Kilcast, Consumer perception of crispness and crunchiness in fruits and vegetables{J].Food Quality and Preference, 13(2002): 23-29.
7Lisa Duizer.A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures [J].Trends in Food Science and Technology12(2001):17-24.
8Robert B., Breakfast cereals: processed grains for human consumption [J]. Cereal Food World 1957,32(3): 241-243.
9Timothy A. Haley, Steven J. Mulvaney, On-line system identification and control design of an extrusion cooking process: Part Ⅰ. System identification [J], Food Control 2000, 11-103-120.
10J. Y. Failer, B. P. Klein, J. F. Failer.Characterization of corn-soy breakfast cereals by generalized procrustes analyses [J], Cereal Chemistry,1998,75(6): 904-908.