Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat (Fagopyrum esculentum Moench)

Yung-Jia Chana College of Biotechnology and Bioresources, Da-Yeh University, Chang-Hua, Taiwan (R.O.C.)View further author information

Yu-Tsung Chengb Cardiovascular Center, Taichung Veterans General Hospital, Taichung, Taiwan (R.O.C.);c Department of Food and Nutrition, Providence University, Taichung, Taiwan (R.O.C.)View further author information

Wen-Chien Lud Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chia-Yi City, Taiwan (R.O.C.)View further author information

Po-Hsien Lic Department of Food and Nutrition, Providence University, Taichung, Taiwan (R.O.C.)Correspondence[email protected]
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Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat (Fagopyrum esculentum Moench)

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Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat (Fagopyrum esculentum Moench)

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