Optimization of the physical properties and antioxidant activity of Mongolian <i>buuz</i> wrappers with buckwheat flour substituted for wheat flour-Reference-Cited by-同舟云学术

Optimization of the physical properties and antioxidant activity of Mongolian <i>buuz</i> wrappers with buckwheat flour substituted for wheat flour

Published:2023 Issue:4 Volume:16 Page:113-122
ISSN:1881-8366
Container-title:Engineering in Agriculture, Environment and Food
language:en
Short-container-title:Engineering in Agriculture, Environment and Food

Author:

BATGEREL Solongo¹²,SAITO Takahiro³,TAMURA Masatsugu³

Affiliation:

1. United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology

2. School of Industrial Technology, Mongolian University of Science and Technology

3. School of Agriculture, Utsunomiya University

Publisher

Asian Agricultural and Biological Engineering Association

Link

https://www.jstage.jst.go.jp/article/eaef/16/4/16_113/_pdf

Reference67 articles.

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2. AOAC. 1990. Official Methods of Analysis (15th ed.). USA: Association of Official Analytical Chemists (AOAC).

3. Aziah, N. A. A. et al. 2012. Quality evaluation of steamed wheat bread substituted with green banana flour. International Food Research Journal. 19 (3): 869–876. https://doi.org/10.13140/2.1.3178.5607 (Accessed 22 Nov. 2023).

4. Bae, I. Y. et al. 2016. Impact of buckwheat flavonoids on in vitro starch digestibility and noodle-making properties. Cereal Chemistry. 93 (3): 299–305. https://doi.org/10.1094/CCHEM-03-15-0047-R (Accessed 22 Nov. 2023).

5. Baljeet S. Y. et al. 2010. Studies on functional properties and incorporation of buckwheat flour for biscuit making. International Food Research Journal. 17 (4): 1067–1076.