Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates
Jin Du, Haiteng Li, Juanying Huang, Hongxun Tao, Alkassoumi Hassane Hamadou, Di An, Yajing Qi, Bin Xu
Topics & Concepts
StarchGranule (geology)ChemistryFood scienceMicronizationStarch gelatinizationDigestion (alchemy)Particle sizeWheat starchHydrothermal circulationCrystallinityPolysaccharideChemical engineeringMaterials scienceBiochemistryChromatographyCrystallographyPhysical chemistryEngineeringComposite materialFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology