Effects of Processing Conditions on the Physical and Chemical Properties of Buckwheat Grit Cakes-Reference-Cited by-同舟云学术

Effects of Processing Conditions on the Physical and Chemical Properties of Buckwheat Grit Cakes

Published:2002-12-31 Issue:3 Volume:51 Page:659-666
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Im Ji-Soon¹,Huff Harold E.¹,Hsieh Fu-Hung¹

Affiliation:

1. Departments of Biological Engineering and Food Science, University of Missouri, Columbia, Missouri 65211, and Department of Food Science and Technology, Konyang University, 26 Naedong, Nonsan City, Chungnam 320-711, Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0259157

Reference18 articles.

1. Buckwheat Seed Milling Fractions: Description, Macronutrient Composition and Dietary Fibre

2. Fagopyritols, d-chiro-Inositol, and Other Soluble Carbohydrates in Buckwheat Seed Milling Fractions

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