Buckwheat: composition, chemistry, and processing.
| Autor: | Ikeda K; Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan. |
|---|---|
| Jazyk: | angličtina |
| Zdroj: | Advances in food and nutrition research [Adv Food Nutr Res] 2002; Vol. 44, pp. 395-434. |
| DOI: | 10.1016/s1043-4526(02)44008-9 |
| Databáze: | MEDLINE |
| Externí odkaz: |
|