$Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition$

Milled fractions of common buckwheat (Fagopyrum esculentum) from the Himalayan regions: grain characteristics, functional properties and nutrient composition

This study evaluates and compares the milled fractions of buckwheat ( Fagopyrum esculentum ) for their physical, functional properties and nutritional composition. Four samples of buckwheat from the Indian Himalayan regions were roller-milled into five fractions: fine-flour, grits, bran, hull-1 and...

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Veröffentlicht in:	Journal of food science and technology 2021-10, Vol.58 (10), p.3871-3881
Hauptverfasser:	Kasar, Crassina, Thanushree, M. P., Gupta, Stuti, Inamdar, Aashitosh A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Binding Bran Buckwheat Chemistry Chemistry and Materials Science Chemistry/Food Science Composition Dietary fiber Fagopyrum esculentum Flour Food Food Science Gluten Grain Nutrient content Nutrients Nutrition Original Original Article Product development Starch Water activity
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