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Protein changes during malting of buckwheat
B. P. Nic Phiarais
, B. D. Schehl
,
E. K. Arendt
School of Food and Nutritional Sciences
APC Microbiome Ireland
University College Cork
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Food Science
Albumin
16%
Amino Acid
50%
Amino Acid Composition
33%
Brewing Process
16%
Buckwheat
100%
Buckwheat Protein
33%
Capillary Electrophoresis
16%
Globulin
16%
Glutenin
33%
Malting
100%
Protein Degradation
16%
Protein Fractions
33%
Total Amino Acids
33%