Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat (Fagopyrum esculentum Moench)
ABSTRACTThe fortification of buckwheat (Fagopyrum esculentum Moench) with rheological characteristics, nutritional properties, and formation of contaminants in wheat flour-based flaky rolls was studied. Higher content of buckwheat flour increased the antioxidant capacity, and phenolic, protein, fibe...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2023-12-01
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Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2264910 |