Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread

  1. Gutiérrez, Á.L.
  2. Villanueva, M.
  3. Rico, D.
  4. Harasym, J.
  5. Ronda, F.
  6. Martín-Diana, A.B.
  7. Caballero, P.A.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2023

Volume: 12

Issue: 14

Type: Article

DOI: 10.3390/FOODS12142781 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus