Techno-functional, nutritional, antioxidant and prebiotic potential of underutilized buck wheat flour from Western Himalayas of Jammu and Kashmir
This study presents a comparative analysis of the flours of common buckwheat, tartary buckwheat with common wheat flour in terms of nutritional composition, functional properties, potential health benefits and prebiotic potential. The water absorption capacity of the common wheat was recorded higher...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000332 |
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