Nutritional composition and flavonoids content of flour from different buckwheat cultivars

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 951-958

  Qin, Peiyou ^a   Wang, Qiang ^a   Shan, Fang ^b   Hou, Zhaohua ^a   Ren, Guixing ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Shanxi Academy of Agricultural Sciences   (China)

Author keywords

Buckwheat flour; Colour; Flavonoids; Nutritional aspects

Indexed keywords

BUCKWHEAT FLOUR; COLOUR; COLOUR PROPERTIES; CRUDE FIBRE; FLAVONOID CONTENT; LOW LEVEL; NUTRITIONAL ASPECTS; NUTRITIONAL COMPOSITIONS; RESISTANT STARCH; TARTARY BUCKWHEAT; WHITENESS INDEX;

FATTY ACIDS; NUTRITION; PHENOLS; STARCH;

COLOR;

FAGOPYRUM ESCULENTUM; FAGOPYRUM TATARICUM;

EID: 77955577518     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02231.x     Document Type: Article

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