Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat

Title
Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat
Authors
Keywords
-
Journal
CEREAL CHEMISTRY
Volume 86, Issue 5, Pages 511-515
Publisher
Wiley
Online
2009-09-05
DOI
10.1094/cchem-86-5-0511

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