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Its provide the germination time temperature and content of bio-active compounds
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This page is a summary of: Study on Phenolic Compounds and Effect of Time-Temperature Treatment on Amylase Activities of High Hill Buckwheat in Nepal, Journal of Food Science and Technology Nepal, December 2014, Nepal Journals Online (NepJOL),
DOI: 10.3126/jfstn.v8i0.11749.
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