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

Author:

Bonafaccia G,Marocchini M,Kreft I

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. AACC. (1995). Approved methods of the American Association of Cereal Chemists (9th ed.). St. Paul, Minnesota: The Association.

2. AOAC. (1990). Official methods of analysis (15th ed.). Arlington, VA: Association of Official Analytical Chemists.

3. Technological and qualitative characteristics of food products made with buckwheat;Bonafaccia;Fagopyrum,1994

4. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread;Bonafaccia;Food Chemistry,2000

5. CIE. (1971). Colorimetry, official recommendations of the International Commission of Illumination. Publication N. 15 (E.1.3.1.). Paris 16e, France: Bureau Central de la C.I.E., 4 Av. Recteur Poincarè, 75.

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