Microstructural, physicochemical, thermal, and rheological properties of buckwheat flour treated with high-pressure at selected moisture contents
This study investigated the role of water in the high-pressure treatment (300–600 MPa/15 min) of buckwheat (Fagopyrum esculentum) flour and property changes in post-process samples. DSC and XRD measurements demonstrated complete gelatinization of buckwheat starch occurred at 600 MPa. The particle si...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Academic Press
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119216/1/119216.pdf http://psasir.upm.edu.my/id/eprint/119216/ https://linkinghub.elsevier.com/retrieve/pii/S0733521024001231 |
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