Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process.
Starch of dehulled buckwheat grains with a moisture content of 14.5% before and after thermal treatment (160 degrees C/30 min) was used in this study. The crystal structure of buckwheat starch was of the A-type. The thermal process applied elicited slight changes both in infrared spectra and relativ...
| Publicado en: | International Journal of Food Sciences & Nutrition Vol. 60; pp. 140 - 155 |
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| Autores principales: | , , , , , |
| Formato: | research Journal Article |
| Publicado: |
Taylor & Francis Ltd
2009 Suppl 4
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| Acceso en línea: | Ver este registro en EBSCOhost |