著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
P. Linko and C. Mattson and Y.-Y. Linko and J. Antila,Production of flat bread by continuous extrusion cooking from high α-amylase flours,Journal of Cereal Science,0733-5210,Elsevier BV,1984-01,2,1,43-51,https://cir.nii.ac.jp/crid/1363951795131758464,https://doi.org/10.1016/s0733-5210(84)80007-7