VOGRINČIČ, Maja, TIMORACKA, Maria, MELICHACOVA, Silvia, VOLLMANNOVÁ, Alena, KREFT, Ivan. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread. Scientific paper published in tje journal with IF=2.4). J. agric. food chem., 2010, vol. 58, no. 8, str. 4883-4887. Content of flavonoids is much dependent on bread preparation, content of polyphenols is less dependent.
COBISS.SI-ID: 6243961
KREFT, Ivan, IKEDA, Kiyokazu, IKEDA, Sayoko, VOMBERGAR, Blanka. The development of novel functional food products based on common and tartary buckwheat. V: ZOTIKOV, V.I. (ur.), PARAKHIN, Nikolai Vasil'evich (ur.). Proceedings of the 11th International Symposium on Buckwheat, July 19-23, 2010, Orel, Russia. [Orel]: All-Russia Research Institute of Legumes and Groat Crops, 2010, str. 37-40. Interesting functional food products are possible from tartary buckwheat.
COBISS.SI-ID: 6357881