Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours - Publication - Bridge of Knowledge

Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours

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Authors (4)

Henryk Zieliński
Dorota Szawara-Nowak
Natalia Bączek
Małgorzata WRONKOWSKA Dr hab. inż.

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Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: Food Chemistry no. 271, pages 291 - 297,
ISSN: 0308-8146
ISSN:: 03088146
Publication year:: 2019
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2018.07.182
Verified by:: No verification

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