Effects of Different Dehulling Methods on Physical and Chemical Properties of Tartary Buckwheat Flour

Dehulling is a necessary step in the processing of Tartary buckwheat products. In this study, the effects of three different dehulling methods on the starch structure and physical and chemical properties of Tartary buckwheat are systematically analyzed. The results show that, first, explosion‐puffin...

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Veröffentlicht in:Starch - Stärke 2024-09
Hauptverfasser: Haixia, Zhong, Xijuan, Yang, Yongxin, She, Bibo, Shi, Shiming, Xiao, Anhu, Wang, Zhiguang, Chen
Format: Artikel
Sprache:eng
Online-Zugang:Volltext
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