@article{e3d3cc5727794003ac269b295c70b938,
title = "Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry",
author = "Jian Jin and Ohanenye, {Ikenna C.} and Udenigwe, {Chibuike C.}",
note = "Funding Information: J.J. was supported by the Sichuan Science and Technology Support Program, Key Laboratory of Coarse Cereals Processing; Ministry of Agriculture, Chengdu University (2018CC14); China Scholarship Council; and Longshan Talents Program of Southwest University of Science and Technology (17LZX549). C.C.U. received funding from the Natural Sciences and Engineering Research Council of Canada (RGPIN-2018-06839), and the University Research Chair Program of the University of Ottawa. Publisher Copyright: {\textcopyright} 2020 Taylor & Francis Group, LLC.",
year = "2022",
doi = "10.1080/10408398.2020.1847027",
language = "English",
volume = "62",
pages = "1752--1764",
journal = "Critical Reviews in Food Science and Nutrition",
issn = "1040-8398",
publisher = "Taylor and Francis Ltd.",
number = "7",
}
