Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products-Reference-Cited by-同舟云学术

Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products

Published:2014-11 Issue: Volume:61 Page:211-216
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Cho Yong Jin,Bae In Young,Inglett George E.,Lee Suyong^ORCID

Funder

National Research Foundation

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference25 articles.

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4. Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads;Chlopicka;LWT—Food Sci. Technol.,2012

5. Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat;Fares;Food Chem.,2010

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