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

詳細情報 詳細情報について

• CRID

  1363951795131758464

• DOI

  10.1016/s0733-5210(84)80007-7

• ISSN

  07335210

• Web Site

  https://api.elsevier.com/content/article/PII:S0733521084800077?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0733521084800077?httpAccept=text/plain

• データソース種別

  • Crossref