Production of flat bread by continuous extrusion cooking...

Journal of Cereal Science 1984 / 1 Vol. 2; Iss. 1

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

Linko, P., Mattson, C., Linko, Y.-Y., Antila, J.
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Volume:
2
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/S0733-5210(84)80007-7
Date:
January, 1984
File:
PDF, 1.38 MB
english, 1984
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