Chemical characteristics and sensory evaluation of raw and roasted buckwheat groats fermented by rhizopus oligosporus

Journal of Food Quality

Volumn 38, Issue 2, 2015, Pages 130-138

  Wronkowska, Mal gorzata ^a   Christa, Karolina ^a   Ciska, Ewa ^a   Soral Śmietana, Maria ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

CALCINATION; CHEMICAL ANALYSIS; FERMENTATION; LINOLEIC ACID; PALMITIC ACID; PETROLEUM RESERVOIR EVALUATION; PROCESS CONTROL; PROTEINS; SATURATED FATTY ACIDS; SENSORY ANALYSIS; UNSATURATED FATTY ACIDS;

CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITIONS; FERMENTATION PROCESS; LINOLEIC; PROTEIN DIGESTIBILITY; RHIZOPUS OLIGOSPORUS;

CROPS;

RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

EID: 84926104475     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12127     Document Type: Article

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