Exploring the amino acid composition and vitamin‐B profile of buckwheat varieties
Author:
Affiliation:
1. Department of Food Science Government College University Faisalabad Pakistan
2. Department of Food Science & Nutrition King Saud University Riyadh Saudi Arabia
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15743
Reference33 articles.
1. Approved methods of the American association of cereal chemists;AACC;Methods,2000
2. Phytochemicals and biofunctional properties of buckwheat: a review
3. Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties
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