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Phenolics Content in Buckwheat Flour

Ilze Beitāne

Ilze Beitāne

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Beitāne, Ilze
, 
Gita Krūmiņa-Zemture

Gita Krūmiņa-Zemture

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Krūmiņa-Zemture, Gita
, 
Zanda Krūma

Zanda Krūma

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Krūma, Zanda
 e 
Ingmārs Cinkmanis

Ingmārs Cinkmanis

Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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Cinkmanis, Ingmārs
  
08 mag 2018
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Pubblicato online: 08 mag 2018
Pagine: 75 - 79
Ricevuto: 07 nov 2016
Accettato: 08 nov 2017
DOI: https://doi.org/10.2478/prolas-2018-0012
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© 2018 Ilze Beitāne et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Beitāne, Ilze
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Krūmiņa-Zemture, Gita
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Krūma, Zanda
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Cinkmanis, Ingmārs
Faculty of Food Technology, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Lingua:
Inglese
Frequenza di pubblicazione:
6 volte all'anno
Argomenti della rivista:
Interesse generale, Matematica, Matematica generale
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