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

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D O I：

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学科分类号：

摘要：

Starch - Crystallinity - Moisture - Scanning electron microscopy - Crops - Crystal structure - Differential scanning calorimetry

引用

页码：39 / 48