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The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckwheat flour were carried out before and after roasting or extrusion. Folin–Ciocalteu assays indicated that processing did not cause any change in total phenolic content in buckwheat flour. Roasted (200°C, 10min) dark buckwheat flour exhibited an increase in non-polar compounds as well as polar compounds...
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