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

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

24

Citations

3

References

1984

Year

P. Linko, C. Mattson, Yu‐Yen Linko, Jarkko Antila

Journal of Cereal Science

BiomanufacturingHigh α-Amylase FloursFlat BreadContinuous ExtrusionFood EngineeringGrain Quality

References

	Year	Citations

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