Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products

Published 2014 View Full Article

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Title
Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products
Authors
Keywords
-
Journal
INDUSTRIAL CROPS AND PRODUCTS
Volume 61, Issue -, Pages 211-216
Publisher
Elsevier BV
Online
2014-07-22
DOI
10.1016/j.indcrop.2014.07.003

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