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Acta Alimentaria
Authors: W. Wiczkowski, D. Szawara-Nowak, T. Sawicki, J. Mitrus, Z. Kasprzykowski, and M. Horbowicz

. Guo , X.D. , Wu , C.S. , Ma , Y.J. , Parry , J. , Xu , Y.Y. , Liu , H. & Wang , M. ( 2012 ): Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties . Food Res. Int. , 49

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buckwheat bread. J. Agr. Food Chem. , 58 , 4883–4887. Kreft I. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread J. Agr

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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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