Nutrient components and bioactive compounds in tartary buckwheat bran and flour as affected by thermal processing
In the present study, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking. The results showed that the contents of all the bioactive compounds in raw tartary buckwheat bran were higher than t...
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| Auteurs principaux: | , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Taylor & Francis Group
2020-01-01
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| Collection: | International Journal of Food Properties |
| Sujets: | |
| Accès en ligne: | http://dx.doi.org/10.1080/10942912.2020.1713151 |
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