Effect of Combined Heat-Moisture Treatments on Physicochemical Properties and in Vitro Digestibility of Whole Tartary Buckwheat Flour

被引：0
|
作者：
Li, Hongmei [1 ]
Chen, Wenwen [2 ]
Huang, Lu [2 ]
Li, Yunlong [1 ]
Shen, Ruiling [2 ]
机构：
[1] Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan,030031, China
[2] College of Food and Bioengineering, Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety Control/Collaborative Innovation Center of Food Production and Safety of Henan Province, Zhengzhou,450001, China
来源：
Journal of Food Science and Technology (China) | 2021年 / 39卷 / 05期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Starch - Crystallinity - Moisture - Scanning electron microscopy - Crops - Crystal structure - Differential scanning calorimetry
引用
收藏
页码：39 / 48
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