Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients
Weiwei Cheng, Li Gao, Di Wu, Chengcheng Gao, Linghan Meng, Xiao Feng, Xiaozhi Tang
Topics & Concepts
Food scienceExtrusionAbsorption of waterStarchExtrusion cookingChemistryGlutenMoistureMaterials scienceComposite materialOrganic chemistryFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology