SHEMET, Vasylyna; MOROZ, Iryna; HULAI, Olha. Compositional analysis and potential of buckwheat and oats as functional food ingredients. In: SERDIUK, Marina et al. Innovative approaches in food processing and sustainability. Tallinn, Estonia: Scientific Route OÜ®,2025. p. 92–112. DOI: 10.21303/978-9908-9706-2-2.ch5. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9908-9706-2-2/chapter/96. Acesso em: 15 june. 2026.