Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation

Author:

Yoo Jiyoung,Kim Yujeong,Yoo Sang-Ho,Inglett George E.,Lee Suyong

Funder

Ministry of Education, Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality;Chillo;Journal of Cereal Science,2008

2. Viscoelasticity of gelatinized starch dispersions;Evans;Journal of Texture Studies,1992

3. FAO (2011). FAOSTAT-agriculture. Food and Agriculture Organisation of the United Nations. Last Accessed 21.11.11.

4. Buckwheat-the source of antioxidant activity in functional foods;Holasova;Food Research International,2002

5. Effects of processing conditions on the physical and chemical properties of buckwheat grit cakes;Im;Journal of Agricultural and Food Chemistry,2002

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