The use of Fagopyrum tataricum gaertn. whole flour to confer preventive contents of rutin to some traditional tuscany biscuits
To meet the growing interest for new foods that may be regarded as functional aliments, of particular interest appears the utilization of the grain of Fagopyrum tataricum. The high content of rutin available in the grain and whole flour of this species, in fact, offers the opportunity to introduce i...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2010-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202010/vol%201/Full%20paper%20ABrunori.pdf |