The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference23 articles.
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3. Paste structure and rheological properties of lotus seed starch–glycerin monostearate complexes formed by high-pressure homogenization;Chen;Food Res. Int.,2018
4. Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: its potential use as food ingredients;Cheng;LWT,2020
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