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,*
FOOD SCIENCE . 2009, (14): 183 -187 .  DOI: 10.7506/spkx1002-6630-200914035