Neacsu, MadalinaChristie, James S.Duncan, Gary J.Vaughan, Nicholas J.Russell, Wendy R.2022-08-162022-08-162022-09-01Neacsu, M, Christie, J S, Duncan, G J, Vaughan, N J & Russell, W R 2022, 'Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development', Nutraceuticals, vol. 2, no. 3, pp. 150-161. https://doi.org/10.3390/nutraceuticals20300111661-3821Bibtex: nutraceuticals2030011https://hdl.handle.net/2164/19068Funding: 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.122615687engSDG 3 - Good Health and Well-beingbuckwheatfava beanhempanthocyaninflour fortificationfunctional foodberriessoft fruitagricultural wastebilberryRA0421 Public health. Hygiene. Preventive MedicineRural and Environmental Science and Analytical Services (RESAS)RA0421Journal article10.3390/nutraceuticals203001123