Search Results

You are looking at 1 - 2 of 2 items for :

  • "tartary buckwheat" x
  • Refine by Access: Content accessible to me x
Clear All

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

Open access

. Among them, three buckwheat species have been the focus of investigation due to their traditional food and medicinal use. These include common buckwheat ( Fagopyrum esculentum Moench), tartary buckwheat ( Fagopyrum Tartaricum Gaertn.) and perennial

Open access