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2018•Journal of Cereal ScienceOpen access

The effect of soaking regime and moderate drying temperature on the quality of buckwheat-based product

Iveta Brožková, Tomáš Zapletal, Lucie Kroutilová, Tomáš Hájek, Petra Moťková, Libor Červenka

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Key concepts: Rutin, Chemistry, Food science, Quercetin, Maillard reaction, Flavonoid, Antioxidant capacity, Antioxidant

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