Characteristics of fractionated flours from whole buckwheat grain using a gradual milling system and their application for noodle making

Journal of the Science of Food and Agriculture

Volumn 87, Issue 15, 2007, Pages 2823-2829

  Van Hung, Pham ^a,b   Maeda, Tomoko ^c   Tsumori, Rie ^a   Morita, Naofumi ^a  

^a Osaka Prefecture University   (Japan)

^b HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Viet Nam)

^c HYOGO UNIVERSITY OF TEACHER EDUCATION   (Japan)

Author keywords

Buckwheat; Fatty acid; Gradual milling; Noodle making; Soba noodle

Indexed keywords

FAGOPYRUM ESCULENTUM;

EID: 36749061497     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3018     Document Type: Article

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