Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food-Reference-Cited by-同舟云学术

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Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food

Published:2023-10 Issue: Volume:19 Page:100845
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Lei,Meng Qifan,Zhao Guohua,Ye Fayin

Funder

Natural Science Foundation of Chongqing Municipality

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics;Cappelli;Trends in Food Science & Technology,2020

2. Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour;Chen;Food Chemistry,2020

3. Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro;Chen;Food Chemistry,2020

4. Modeling of maize breakage in hammer mills of different scales through a population balance approach;Cotabarren;Powder Technology,2020

5. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits;Dayakar Rao;LWT - Food Science and Technology,2016

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2. Effects of Stir-Frying and Heat–Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry;Foods;2024-06-28

3. Phosphorus adsorption by calcium chloride-modified buckwheat hulls biochar and the potential application as a fertilizer;Journal of Cleaner Production;2024-03

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