Incorporation of yeast and hot melt extrusion enhance contents of total polyphenol and flavonoids and antioxidant ability in buckwheat flour

URN:NBN:SI:DOC-WVMC36UL2022Choi, Ik YoungPark, Cheol HoPark, Choon IlPark, Min OokPark, Mi-RiSin, Se Jongdocuments/doc/W/URN_NBN_SI_doc-WVMC36UL_001.pdfdocuments/doc/W/URN_NBN_SI_doc-WVMC36UL_001.txt139articlestr. 13-1810.3986/fag00242039429152712-2859URN:NBN:SI:doc-WVMC36ULeng= Slovenska akademija znanosti in umetnosti, Razred za naravoslovne vedeSlovenian Academy of Sciences and Arts, Class of Natural SciencesFagopyrum (Ljubljana)BY-NC-NDajdova mokaantioksidacijska sposobnoatantioxidant abilitybuckwheat flourekstrudiranje z vročim taljenjemflavonoidiflavonoidshot-melt extrusionkvaspolifenolipolyphenolsyeastIncorporation of yeast and hot melt extrusion enhance contents of total polyphenol and flavonoids and antioxidant ability in buckwheat flourresearch paper