(Q55922046)

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Composition and technological properties of the flour and bran from common and tartary buckwheat

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Composition and technological properties of the flour and bran from common and tartary buckwheat (English)

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author name string

G Bonafaccia

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1

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M Marocchini

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2

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I Kreft

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3

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publication date

January 2003

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published in

Food Chemistry

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volume

80

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issue

1

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page(s)

9-15

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cites work

Endogenous factors responsible for the textural characteristics of buckwheat products

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Consumption of a buckwheat protein extract retards 7,12-dimethylbenz[alpha]anthracene-induced mammary carcinogenesis in rats.

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7 January 2021

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A buckwheat protein product suppresses 1,2-dimethylhydrazine-induced colon carcinogenesis in rats by reducing cell proliferation

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7 January 2021

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Decreased rate of coronary restenosis after lowering of plasma homocysteine levels

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Effects of Hydrothermal Processing of Buckwheat (Fagopyrum esculentumMoench) Groats on Starch Enzymatic AvailabilityIn VitroandIn Vivoin Rats

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Nutritional properties of starch in buckwheat products: studies in vitro and in vivo

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7 January 2021

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Protein-polyphenol interactions and in vivo digestibility of buckwheat groat proteins

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900228-5

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7 January 2021

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Buckwheat Seed Milling Fractions: Description, Macronutrient Composition and Dietary Fibre

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7 January 2021

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A buckwheat protein product suppresses gallstone formation and plasma cholesterol more strongly than soy protein isolate in hamsters

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7 January 2021

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Catechins as Antioxidants from Buckwheat (Fagopyrum esculentumMoench) Groats

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7 January 2021

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Identifiers

DOI

10.1016/S0308-8146(02)00228-5

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release_euzmst35ffgn3pqc5rzwb7tcwi

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(Q55922046)

Composition and technological properties of the flour and bran from common and tartary buckwheat

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