Shemet V, Moroz I, Hulai O. Compositional analysis and potential of buckwheat and oats as functional food ingredients. In: Priss O, editor. Innovative approaches in food processing and sustainability [Internet]. Tallinn, Estonia: Scientific Route OÜ®; 2025 [cited 2026 June 15]. pp. 92-112. Available from: https://monograph.route.ee/rout/catalog/book/978-9908-9706-2-2/chapter/96