Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels
Author:
Affiliation:
1. College of Food Science and Engineering; Northwest A&F University; YangLing P. R. China
2. Institute of Comprehensive Utilisation of Agricultural Products; Shanxi Academy of Agriculture Sciences; Shanxi P. R. China
Funder
National Natural Science Foundation of China
National Key Technology R&D Program, People's Republic of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201400143/fullpdf
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4. Phenolics content and antioxidant activity of tartary buckwheat from different locations;Guo;Molecules,2011
5. Nutritional composition and flavonoids content of flour from different buckwheat cultivars;Qin;Int. J. Food Sci. Technol.,2010
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