苦荞米与苦荞粉加工中营养功能成分的评价及利用

左光明1，谭斌2，王金华3，秦礼康1,*

Direction and Utilization Evaluation of Nutritional and Functional Components in Processing of Tartary Buckwheat Rice and Flour

ZUO Guang-ming1，TAN Bin2，WANG Jin-hua3，QIN Li-kang1,*

食品科学 . 2009, (14): 183 -187 . DOI: 10.7506/spkx1002-6630-200914035