Have a personal or library account? Click to login
Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity Cover

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Małgorzata Wronkowska,  Joanna Honke,  Henryk Zieliński and  Wiesław Wiczkowski  
Open Access
|Dec 2020

Metrics

DOI: https://doi.org/10.2478/aucft-2020-0019 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 205 - 214
Submitted on: Jun 19, 2020
|
Accepted on: Aug 20, 2020
|
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
buckwheat,
roasting,
fermentation,
baking,
digestion,
ACE inhibition
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Małgorzata Wronkowska, Joanna Honke, Henryk Zieliński, Wiesław Wiczkowski, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 24 (2020): Issue 2 (December 2020)Next article