PRODUCTION OF FLAT BREAD BY EXTRUSION COOKING USING DIFFERENT WHEAT/RYE RATIOS, PROTEIN ENRICHMENT AND GRAIN WITH POOR BAKING ABILITY.

被引：21

作者：

Antila, J. ^{[1
]}

Seiler, J. ^{[1
]}

Seibel, W. ^{[1
]}

Linko, P. ^{[1
]}

机构：

[1] Technical Research Cent of Finland,, Food Research Lab, Espoo, Finl, Technical Research Cent of Finland, Food Research Lab, Espoo, Finl

来源：

Journal of Food Engineering | 1982年 / 2卷 / 03期

关键词：

The grant given to J. Antila by DAAD (Deutscher Akademischer Austauschdienst) for a 10 month research period in the Federal Research Centre of Cereal and Potato Processing; Detmold; West Germany; is gratefully acknowledged;

D O I：

10.1016/0260-8774(83)90010-9

中图分类号：

学科分类号：

摘要：

引用

页码：189 / 210