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ukšič , L. , M olinari , R. , K reft , I. , B onafaccia , G. , M anzi , L. & M erendino , N. ( 2014 ): Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients . Food

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), tartary buckwheat ( Fagopyrum Tartaricum Gaertn.) and perennial buckwheat ( Fagopyrum divobotrys D.Don), whereas the latter is mostly used in Chinese medicine. Each species differs in phenotype as well as nutritional and phytochemical composition ( Jing

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