Production of flat bread by extrusion cooking using different wheat/rye ratios, protein enrichment and grain with poor baking ability - Concepedia

Concepedia

Publication | Closed Access

Production of flat bread by extrusion cooking using different wheat/rye ratios, protein enrichment and grain with poor baking ability

27

Citations

2

References

1983

Year

Jarkko Antila, K. Seiler, W. Seibel, P. Linko

Journal of Food Engineering

Flat BreadSustainable AgricultureAgricultural EconomicsFood EngineeringDifferent Wheat/rye RatiosGrain QualityFood ProductionGrain StorageHealth Sciences

References

	Year	Citations

Page 1