Tartary buckwheat malt as ingredient of gluten-free cookies

Author:

Molinari Romina,Costantini Lara,Timperio Anna Maria,Lelli Veronica,Bonafaccia Francesco,Bonafaccia Giovanni,Merendino Nicolò

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

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2. Nutritive value of pseudocereals and their increasing use as functional gluten–free ingredients;Alvarez-Jubete;Trends Food Sci. Technol.,2010

3. Studies on functional properties and incorporation of buckwheat flour for biscuit making;Baljeet;Int. Food Res. J.,2010

4. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie;Methods Enzym.,1999

5. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species;Cevallos-Casals;Food Chem.,2010

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