Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development

Funding: This research was funded by the Scottish government’s Rural and Environment Science and Analytical Services Division (RESAS). Acknowledgments: The authors acknowledge Viv Buchan from the Analytical Department, The Rowett Institute, University of Aberdeen, for her help with the sugar content determinations.Peer reviewedPublisher PD