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Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties.
Bhinder, Seerat; Kaur, Amritpal; Singh, Balwinder; Yadav, Madhav P; Singh, Narpinder.
Afiliación
  • Bhinder S; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
  • Kaur A; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India. Electronic address: amritft33@yahoo.co.in.
  • Singh B; P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India. Electronic address: bbs171@rediffmail.com.
  • Yadav MP; Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. Electronic address: madhav.yadav@usda.gov.
  • Singh N; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
Food Res Int ; 130: 108946, 2020 04.
Article en En | MEDLINE | ID: mdl-32156390
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Fagopyrum / Manipulación de Alimentos / Aminoácidos Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2020 Tipo del documento: Article País de afiliación: India
Texto completo
Añadir a Mi BVS
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XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Fagopyrum / Manipulación de Alimentos / Aminoácidos Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2020 Tipo del documento: Article País de afiliación: India