Production of flat bread by continuous extrusion cooking from high α-amylase flours

YY Linko - Journal of Cereal Science, 1984 - Elsevier
Flat bread was produced by direct continuous extrusion cooking from mixtures (1: 1) of
wheat and rye flours both of normal (falling number 183) and high (falling number 61) α …
被引用次数：40 相关文章

Production of flat bread by continuous extrusion cooking from high α-amylase flours

P Linko, C Mattson, YY Linko, J Antila - Journal of Cereal Science, 1984 - cris.vtt.fi
Flat bread was produced by direct continuous extrusion cooking from mixtures (1: 1) of
wheat and rye flours both of normal (falling number 183) and high (falling number 61) α …

[引用][C] Production of flat bread by continuous extrusion cooking from high α-amylase flours

P Linko, C Mattson, YY Linko, J Antila - Journal of Cereal Science, 1984 - cir.nii.ac.jp
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[引用][C] Production of flat bread by continuous extrusion cooking from high α-amylase flours

P LINKO, C MATTSON, YY LINKO… - Journal of cereal …, 1984 - pascal-francis.inist.fr
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[引用][C] Production of flat bread by continuous extrusion cooking from high α-amylase flours

P LINKO - J. Cereal Sci., 1984 - cir.nii.ac.jp