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Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars
Buckwheat as a Functional Food and Its Effects on Health | Journal of Agricultural and Food Chemistry
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Foods | Free Full-Text | Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
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PDF) Buckwheat starch: Structure, functionality and enzyme in vitro susceptibility upon the roasting process
IJMS | Free Full-Text | Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites
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PDF) Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars
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Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch | npj Science of Food
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Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion | SpringerLink
Frontiers | A Two-Stage Enzymolysis Method and Its Application in Exerting Antioxidant Activity of Walnut Protein
Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates - ScienceDirect
A Brief Description of Products and Their Uses
Applied Sciences | Free Full-Text | Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars
in Vitro Digestion - an overview | ScienceDirect Topics
