Effects of different milling methods on physicochemical properties of common buckwheat flour

Author:

Yu Didi,Chen Jincheng,Ma Jie,Sun Huaxing,Yuan Yanqiu,Ju Qian,Teng Yuzhao,Yang Mo,Li Wenhao,Fujita Kaori,Tatsumi Eizo,Luan Guangzhong

Funder

Joint Research Project of “Value promotion of products from minor crops in the undeveloped areas of China”

Key R&D Project of Shaanxi Province, China

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Approved methods of American association of cereal chemists;AACC,2000

2. Method 76-33.01 determination of damaged starch-amperometric method;AACC,2007

3. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours;Abebe;Carbohydrate Polymers,2015

4. Composition and technological properties of the flour and bran from common and tartary buckwheat;Bonafaccia;Food Chemistry,2003

5. Effect of soaking on wet-milling of rice;Chiang;Journal of Cereal Science,2002

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