Effect of the milling process on the thermal behavior and crystallinity of buckwheat starch
Author:
Funder
FAPESP
CNPq
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10973-020-09498-x.pdf
Reference47 articles.
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2. Molinari R, Constantini L, Timperio AM, Lelli V, Bonafaccia F, Bonafaccia G, Merendino N. Tartary buckwheat malt as ingredient of gluten-free cookies. J Cereal Sci. 2018;80:37–43.
3. Sanchez A, Schuster TM, Burke JM, Kron KA. Taxonomy of Plygonoideae (Polygonaceae): a new tribal classification. Taxon. 2011;60:151–60.
4. Mir NA, Riar CS, Singh S. Nutritional constituents of pseudo cereals and their potential use in food systems: a review. Trends Food Sci Technol. 2018;75:170–80.
5. Ahmed A, Khalid N, Ahmad A, Abbasi NA, Latif MSZ, Randhawa MA. Phytochemicals and biofunctional properties of buckwheat: a review. J Agric Sci. 2014;152:349–69.
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