Phenolics Content in Buckwheat Flour
Authors
Ilze Beitāne
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Gita Krūmiņa-Zemture
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Zanda Krūma
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ingmārs Cinkmanis
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 75 - 79
Submitted on: Nov 7, 2016
Accepted on: Nov 8, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Related subjects:
© 2018 Ilze Beitāne, Gita Krūmiņa-Zemture, Zanda Krūma, Ingmārs Cinkmanis, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.