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Effect of germination and extrusion on the phenolic content and antioxidant activity of raw buckwheat (Fagopyrum esculentum Moench)
The aim of the research was to determine the total phenolic content, antioxidant activity and phenolic compounds in raw and germinated common buckwheat grain and their extruded products in order to estimate the effect ...
Flavonoids and total phenolic content in extruded buckwheat products with sweet and salty taste
The aim of research was to evaluate the effect of added ingredients used for taste improvement on flavonoids and total phenolic c ontent in extruded buckwheat products. The added ingredients ...