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《Food & Machinery》 2009-04
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Effects of scalding of buckwheat Seedling on rutin content

YANG Zhi-qingZHAO Li-qinHAN Yu-mei(College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot,Neimengu 010018,China)  
The optimum scalding technology of buckwheat seedling is determined by study the effect of rutin content on scalding of buckwheat seedling,and the optimum variety of buckwheat is determined.The result showed that the optimum conditions of scalding were as follows: temperature 70℃,time 5 minutes.The favorite varieties of buckwheat are Japan dali in tongliao city or chaselimadao in wuchuan county.
【Fund】: 内蒙古自治区“十一五”科技攻关项目(编号:20050612)
【CateGory Index】: S517
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