, Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan, Japan
-
Fagopyrum Vol. 34 (2017) - Articles
Tartary, but not common, buckwheat inhibits α-glucosidase activity: its nutritional implications
Abstract PDF -
Fagopyrum Vol. 39 No. 1 (2022) - Articles
Leaving Buckwheat Noodles after their Making and Subsequent Cooking Leads to Remarkable Changes in Mechanical Characteristics / Počivanje ajdovih rezancev po izdelavi in naknadno kuhanje povzročata velike spremembe nekaterih mehanskih lastnosti
Abstract PDF -
Fagopyrum Vol. 40 No. 1 (2023) - Articles
A Current Review on Buckwheat: Historical Aspects of its Utilization in China and Japan, and Its Contribution to Human Nutrition
Abstract PDF -
Fagopyrum Vol. 36 No. 1 (2019) - Articles
Mechanical characterization of buckwheat noodles mixed with seaweed (fu-nori)
Abstract PDF -
Fagopyrum Vol. 37 No. 2 (2020) - Articles
Mechanical characteristics of buckwheat noodles made with blue-green alga, ishi-kurage (Nostoc commune Vauch.)
Abstract PDF