Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat
<p dir="ltr">The research featured two species of buckwheat: <i>Fagopyrum esculentum </i>Moench. and <i>Fagopyrum tataricum</i> (L.) Gaertn. The authors used 10, 20, or 30% of buckwheat flour to substitute soft wheat flour in order to obtain biscuits with impr...
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2023
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