Hydrothermal Treatments Affecting the Concentration of Neochlorogenic Acid in Dough of Tartary Buckwheat
This study investigated the effects of initial temperature treatments of gluten-free doughs made from Tartary buckwheat flour, and time of methanol extraction from the cooked doughs of neochlorogenic acid, an important polyphenol metabolite. The doughs were hydrothermally treated from 25 °C to 95 °C...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
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| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/10/12/601 |