Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties
Qian Ma, Yue Zhao, Hong-Lu Wang, Jing Li, Qinghua Yang, Licheng Gao, Toktar Murat, Baili Feng
Topics & Concepts
RoastingFood scienceChemistryAntioxidantFlavonoidAntioxidant capacityNutrientRaw materialBiochemistryOrganic chemistryPhysical chemistrySeed and Plant BiochemistryMicrobial Metabolites in Food BiotechnologyFood composition and properties