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Articles (12)

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1-10 of 12 results for Buckwheat flour

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Select article: Antigenotoxic Effect of Tartary ( Fagopyrum tataricum ) and Common ( Fagopyrum esculentum ) Buckwheat Flour

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Research article

First published 2013-10

Antigenotoxic Effect of Tartary ( Fagopyrum tataricum ) and Common ( Fagopyrum esculentum ) Buckwheat Flour

Maja Vogrinčič, Ivan Kreft, Metka Filipič [...]

Journal of Medicinal Food

Select article: Quality characteristics of gluten-free cookies made of buckwheat,corn,and rice flour with/without transglutaminase

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Research article

First published 2015-4

Quality characteristics of gluten-free cookies made of buckwheat,corn,and rice flour with/without transglutaminase

Gülçin Altındağ, Muharrem Certel, Fundagül Erem [...]

Food Science and Technology International

Select article: Investigation of the effects of corn flour,Spirulina powder,and buffalo yogurt on the quality characteristics of gluten-free muffins

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Research article

First published 2025-12

Investigation of the effects of corn flour,Spirulina powder,and buffalo yogurt on the quality characteristics of gluten-free muffins

Fundagül Erem

Food Science and Technology International

Select article: Optimization of corn,rice and buckwheat formulations for gluten-free wafer production

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Research article

First published 2016-7

Optimization of corn,rice and buckwheat formulations for gluten-free wafer production

Ismail Sait Dogan, Onder Yildiz, Raciye Meral

Food Science and Technology International

Select article: Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

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Research article

First published 2020-6

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

LS Sciarini, ME Steffolani, A Fernández [...]

Food Science and Technology International

Select article: Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth,buckwheat,and quinoa flours analyzing microbial load,acidity,and pH

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Research article

First published 2020-6

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth,buckwheat,and quinoa flours analyzing microbial load,acidity,and pH

Rosa Carbó, Elena Gordún, Antía Fernández [...]

Food Science and Technology International

Select article: Wet milling of buckwheat cultivars and some quality properties of the fractions

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Research article

First published 2022-4

Wet milling of buckwheat cultivars and some quality properties of the fractions

Ayşenur Arslan, Claudia Monika Haros, Erkan Yalçın [...]

Food Science and Technology International

Select article: Optimization and quality evaluation of functional pasta made from germinated finger millet,buckwheat,and black gram

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Research article

First published 2026-1

Optimization and quality evaluation of functional pasta made from germinated finger millet,buckwheat,and black gram

Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said

Food Science and Technology International

Select article: Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

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Research article

First published 2017-10

Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

Concha Collar

Food Science and Technology International

Select article: Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

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Research article

First published 2017-1

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Concha Collar, Paola Conte

Food Science and Technology International

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