Chemical, nutritional and technological characteristics of buck wheat and non-prolamine buckwheat flours in comparison of wheat flour-Reference-Cited by-同舟云学术

Chemical, nutritional and technological characteristics of buck wheat and non-prolamine buckwheat flours in comparison of wheat flour

Published:1994-12 Issue:4 Volume:46 Page:323-329
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

De Francischi M. L. P.,Salgado J. M.,Leitão R. F. F.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01088431.pdf

Reference20 articles.

1. Pace T (1964) Cultura do trigo sarraceno: história, botânica e economia. Rio de Janeiro: SIA, 71p.

2. Almeida AS (1978) Cultura do trigo sarraceno. Revista Paranaense de Desenvolvimento, Curitiba 62: 69?86.

3. Kirilenko SK, Sarkisova NE (1979) Chemical composition of crushed buckwheat groats. Voprosy Pitaniya, (5): 85, 1978. Apud Food Science and Technology Abstracts (New York) 11(4): 149 (Abstract).

4. Taira H (1974) Buckwheat. In: Johnson AH, Peterson MJ, Encyclopedia of food technology. Westport: AVI, p. 139.

5. Leitão REF, Pizzinatoo A, Figueiredo IB, Mori EEM (1977) O trigo mourisco em pastas alimenticias. Boletim do Instituto de Tecnologia de Alimentos, Campinas 52: 91?112.

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread;Foods;2023-11-29

2. Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat;Foods and Raw Materials;2023-05-29

3. Nutritional and sensory attributes of biscuits enriched with buckwheat;Journal of Agriculture and Food Research;2022-12

4. Quality characteristics of buckwheat (Fagopyrum esculentum) based nutritious ready-to-eat extruded baked snack;Journal of Food Science and Technology;2021-01-02

5. İki Lokasyonda Sıra Arası Mesafe ve Ekim Sıklığının Karabuğday Çeşitlerinin Tane Verimi ve Ham Protein Oranı Üzerine Etkis;Türk Tarım ve Doğa Bilimleri Dergisi;2020-01-25