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Published in 2018 at "Italian Journal of Food Science"
DOI: 10.14674/ijfs-1023
Abstract: Buckwheat is an old crop whose seeds are under-utilized. The protein composition of these seeds, however, makes them suitable as much needed ingredients for the production of gluten-free products. Several buckwheat species and local cultivars…
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Keywords:
comparative electrophoretic;
italian alpine;
electrophoretic protein;
buckwheat ... See more keywords