Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels

This study investigated the effects of different levels of buckwheat bran inclusion onto the physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels. Total phenolic content and antioxidant activities (DPPH radical-scavenging activity and ferric reducing/antioxid...

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