Vol. 37 No. 2 (2020)

Articles

• Mechanical characteristics of buckwheat noodles made with blue-green alga, ishi-kurage (Nostoc commune Vauch.)

  Yuya Asami, Mitsuki Zenno, Keina Mikami, Hikaru Osuga, Rui Setoyama, Kenta Sakanashi, Tesshu Tamai, Tsuyoshi Furumoto, Kiyokazu Ikeda

  pp. 29-36

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• Extraction of rutin and quercetin from Tartary buckwheat grains, hydrothermally treated at different temperatures

  Filip Brajčič, Patricia Luštek, Tinara Šuštarič, Janja Pust

  pp. 37-40

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