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Time course analysis of the residual rutin ratio in dough of the Manten-Kirari and ‘Hokkai T8’ varieties. For the analysis, Tartary buckwheat flour (100 g) was thoroughly mixed with water (45 mL), and the prepared dough was stored at 5°C for 10 min, 1 h, 2 h and 6 h. The rutin concentration was then measured using HPLC.
