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)
LINKO P.,Production of flat bread by continuous extrusion cooking from high α-amylase flours,J. Cereal Sci.,,,1984,2,,43-51,https://cir.nii.ac.jp/crid/1571980075210145920,