Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats

by Wronkowska Małgorzata, Honke Joanna, Piskuła Mariusz Konrad
Published 2015-12-01

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

by Wronkowska Małgorzata, Jeliński Tomasz, Majkowska Anna, Zieliński Henryk
Published 2018-03-01

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

by Wronkowska Małgorzata, Honke Joanna, Zieliński Henryk, Wiczkowski Wiesław
Published 2020-12-01