1) Buckwheat soup
苦荞羹
1.
The Buckwheat soup utilizing Buckwheat flour as its main ingredient was produced by extruding puffing, blending and griding The Buckwheat sorp has a good color, delicate fragrance tasty and refreshing rehydrate rapidly, and nutrition rich.
以苦荞麦粉为主要原料，经挤压膨化、调配、粉碎等加工成苦荞羹，成品色泽淡黄、清香爽口、即食性好、营养丰富。
2) Buckwheat
[英]['bʌkwi:t] [美]['bʌk'wit]
苦荞
1.
The Effects of Dioscorea opposita Thunb and Buckwheat on the Submerged Curlture of Grifola frondosa;
山药、苦荞对灰树花深层发酵产胞外多糖的影响
2.
The Biological Effects of Buckwheat Seeds exposed to Co~(60)-γ-rays(Ⅰ);
Co~(60)-γ射线辐射苦荞籽粒选育新品种试验
3.
Study on Tartary Buckwheat Flavonoids and Its Antidiabetes Activity;
苦荞黄酮及其降血糖活性研究
3) Bitter buckwheat
苦荞
1.
Using bitter buckwheat flour and wheat gluten as raw material,mixing subsidiary raw material which had evaporated filled milk,pumkin flour and protein sugar,ext,the health bitter buckwheat bread was produced.
利用苦荞麦粉和小麦面筋为主要原料,加入植脂淡奶、南瓜粉、木糖醇和蛋白糖等辅料,研制出了苦荞复合保健面包。
2.
A multifunctional healthy vinegar beverage was developed by liquid fermentation, with bitter buckwheat flour as the main raw material and lily powder as the supplement.
以苦荞粉为主要原料,辅以百合精粉,液态发酵酿造苦荞百合保健醋饮料,采用单因素试验与正交试验优化酿造工艺条件及产品配方。
4) tartary buckwheat
苦荞
1.
Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat;
苦荞小麦混合粉面团的微观结构和粘弹性
2.
Effects of selenium application on content,distribution and accumulation of selenium,flavonoids and rutin in tartary buckwheat;
硒对苦荞硒、总黄酮和芦丁含量、分布与累积的影响
3.
The Effects of Nutrient Fluid at Different Iron Levels on the Quality of Culturing Tartary Buckwheat Bud;
不同浓度铁素营养液对苦荞芽菜品质的影响
5) Fagopyrum tataricum
苦荞
1.
Chromatographic Analysis of Soluble Carbohydrates and D-Chiro-Ino sitol in Buckwheat (Fagopyrum tataricum (Linn) Gaertn) Seeds;
色谱法分析检测苦荞籽粒中的可溶性糖(醇)
2.
The role of flavonoid in glyphosate-induced membrane lipid peroxidation in Fagopyrum tataricum;
类黄酮在草甘膦诱导的苦荞膜脂过氧化中的作用
3.
Effect of Different Extraction Conditions on Rutin Hydrolysis of Fagopyrum tataricum Seeds;
不同提取条件对苦荞籽粒中芦丁降解的影响
6) tartary buckwheat
苦荞麦
1.
Determination of Calcium and Magnesium in Tartary Buckwheat by FAAS;
火焰原子吸收光谱法测定苦荞麦制品中钙、镁的含量
2.
Determination of trace elements in tartary buckwheat by flame atomic absorption spectrometry;
火焰原子吸收法测定苦荞麦制品中的微量元素
3.
Study on extraction conditions of flavonoids from skin powder of tartary buckwheat;
苦荞麦麦皮粉中黄酮的提取工艺条件研究
补充资料：苦荞粑粑
苦荞粑粑
宁蒗小凉山地区盛产苦荞，因而，苦荞在彝族心目中是五谷之王，苦荞粑粑成为当地的一道风味食品。在祭坛上供奉它，在起房、婚嫁时使用它，在待客宴席上总少不了它。彝族人民用火灰（子母族）烧出的苦荞粑粑，摆上十天半月不 会变质。苦荞粑粑蘸冬蜂蜜进餐，苦甜爽口，回味无穷。目前，丽江地区利用小凉山、老君山所产荞麦开发出荞酒，荞饼、荞丝等产品，颇受消费者喜爱。
研究结果表明，荞麦中富含蛋白质、脂肪和具有保健功能的多种矿物质无素及多种维生素、氨基酸。芦西是荞麦（尤其是苦荞）的特有成份，肯有软化血管、降低血脂的功能，对心血管疾病和高血压有较好的预防、治疗作用，对控制和治疗糖尿病总有效率达９３％。另外，它还有健胃、化滞、清热等功效。
苦荞适合在气候寒冷和土壤贫罢的地方种植，生育期短，以往用作粮食或饲料栽培。近年来，因其籽粒的营养保健和药用价值引起了人们的重视，被誉为“长寿食品”。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。