Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour
Zhuo Zhang, Manli Zhu, Bao Xing, Yongqiang Liang, Liang Zou, Mengzhuo Li, Xin Fan, Guixing Ren, Lizhen Zhang, Peiyou Qin
Topics & Concepts
ExtrusionStarchFood scienceChemistryExtrusion cookingWheat flourIn vitroBiochemistryMaterials scienceMetallurgyFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology