Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference53 articles.
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3. 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 - Food Science and Technology,2020
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