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

DOI Web Site Web Site 1 Citations

Journal

Journal of Cereal Science

Journal of Cereal Science 2 (1), 43-51, 1984-01

Elsevier BV

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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
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