Loading...
The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta
Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors al...
Saved in:
| Published in: | Molecules |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI
2019
|
| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6480078/ https://ncbi.nlm.nih.gov/pubmed/30939737 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24071262 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|