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Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition.
Kasar, Crassina; Thanushree, M P; Gupta, Stuti; Inamdar, Aashitosh A.
Affiliation
  • Kasar C; Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
  • Thanushree MP; Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
  • Gupta S; Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
  • Inamdar AA; Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
J Food Sci Technol ; 58(10): 3871-3881, 2021 Oct.
Article de En | MEDLINE | ID: mdl-34471311
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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Food Sci Technol Année: 2021 Type de document: Article Pays de publication: Inde
Texte intégral
Ajouter à My VHL
Imprimer
XML
PubMed Links
Recherche sur Google

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Food Sci Technol Année: 2021 Type de document: Article Pays de publication: Inde