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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Bibliographic Details

Main Authors:	Ahmed, Jasim, Thomas, Linu, Mulla, Mehrajfatema, Brishti, Fatema Hossain
Format:	Article
Language:	en
Published:	Academic Press 2024
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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