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Study of chemical characteristics and nutritional quality of two food-subproduct flours multimixture

✍ Scribed by Azeredo, Vilma Blondet de

Book ID
120597949
Publisher
Informa plc
Year
1999
Tongue
English
Weight
84 KB
Volume
50
Category
Article
ISSN
0963-7486

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✍ Wei, Y.- M. ;Zhang, G.- Q. ;Li, Z.- X. πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 321 KB

The protein contents of four buckwheat flours (from two Chinese bitter, one Chinese sweet and one Polish sweet backwheats) are lower than that of Meneba wheat flour. Buckwheat flours are rich in albumin and globulin, but have a lower content of prolamin and glutelin than wheat flour. In buckwheat pr