The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors al...

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Detalles Bibliográficos
Autores principales: Oniszczuk, Anna, Kasprzak, Kamila, Wójtowicz, Agnieszka, Oniszczuk, Tomasz, Olech, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6480078/
https://www.ncbi.nlm.nih.gov/pubmed/30939737
http://dx.doi.org/10.3390/molecules24071262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6480078/
https://www.ncbi.nlm.nih.gov/pubmed/30939737
http://dx.doi.org/10.3390/molecules24071262

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