Tartary buckwheat malt as ingredient of gluten-free cookies

Journal of Cereal Science

Volumn 80, Issue , 2018, Pages 37-43

  Molinari, Romina ^a   Costantini, Lara ^a   Timperio, Anna Maria ^a   Lelli, Veronica ^a   Bonafaccia, Francesco ^a   Bonafaccia, Giovanni ^b   Merendino, Nicolò ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b CREA RESEARCH CENTRE FOR FOOD AND NUTRITION   (Italy)

Author keywords

Antioxidant activity; Flavonoids; Gluten free cookies; Tartary buckwheat malt

Indexed keywords

EID: 85041421284     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.11.011     Document Type: Article

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