Results 211 to 214 of about 4,596 (214)

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

Food Chemistry, 2014
Lara Costantini, Romina Molinari, Ivan Kreft   +2 more
exaly  

Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract

Industrial Crops and Products, 2013
Xiushi Yang, Peiyou Qin, Guixing Ren
exaly  

Composition and technological properties of the flour and bran from common and tartary buckwheat

Food Chemistry, 2003
exaly  

Trace elements in flour and bran from common and tartary buckwheat

Food Chemistry, 2003
exaly