Buckwheat
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/T66352T4168P5045.pdf
Reference123 articles.
1. Impact of baking on vitamin E content of pseudocereals amaranth, quinoa, and buckwheat;Alva Rez-Jubete;Cereal Chemistry,2009
2. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alva Rez-Jubete;Food Chemistry,2010
3. Studies on the Influence of germination conditions on protein breakdown in buckwheat and oats;Aren Dt;Journal of the Institute of Brewing,2010
4. Interfacial and foaming properties of prolylenglycol alginates – effect of degree of esterification and molecular weight;Baeza;Colloids and Surfaces B – Biointerfaces,2004
5. Physiological aspects of vitamin bioavailablity. Bioavailability and Analysis of Vitamins in Foods;Ball,1998
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1. Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review;eFood;2024-08
2. Choice of varieties and organic-inorganic nutrient integrations in rainfed buckwheat can affect the performance of succeeding green gram grown on residual fertility;Archives of Agronomy and Soil Science;2023-03-31
3. Effect of subcritical water flash release processing on buckwheat flour properties;Journal of the Science of Food and Agriculture;2023-01-06
4. Analysis of Phenolic Compounds in Buckwheat (Fagopyrum esculentum Moench) Sprouts Modified with Probiotic Yeast;Molecules;2022-11-11
5. A systematic review of phytochemicals in oat and buckwheat;Food Chemistry;2021-02
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