Brunori, Andrea, Gergő Sándor, Gerardo Baviello, Corrado Zannettino, Gianluca Corsini, and György Végvári. “The Use of Tartary Buckwheat Whole Flour to Introduce Rutin in Preventive Amounts in Breaad Typical of the Region of Tuscany (Central Italy)”. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 33, no. 2 (November 15, 2019): 45-48. Accessed April 29, 2024. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3662.