Characterization of common and Tartary buckwheat for palatability and nutrition

被引：0
|
作者：
Ikeda, Kiyokazu [1 ]
Asami, Yuya
Arai, Rie [1 ]
Campbell, Clayton
Lin, Rufa
机构：
[1] Kobe Gakuin Univ, Fac Nutr, Nishi Ku, Kobe, Hyogo 6512180, Japan
来源：
ADVANCES IN BUCKWHEAT RESEARCH | 2007年
关键词：
common buckwheat; Tartary buckwheat; mechanical characteristics; nutrition; palatability;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
We have conducted studies to clarify the nutritional and mechanical characteristics of Common and Tartary buckwheat and their products. This paper will report our recent studies on Common and Tartary buckwheat.
引用
收藏
页码：410 / 413
页数：4
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