Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles
Seda Yalçın
Topics & Concepts
Food scienceChemistryStarchGluten freePotato starchCaffeic acidRutinCatechinPotassiumGlutenWheat flourAntioxidantPolyphenolBiochemistryOrganic chemistrySeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology