Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food

The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory gr...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Lei, Meng, Qifan, Zhao, Guohua, Ye, Fayin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534221/
https://www.ncbi.nlm.nih.gov/pubmed/37780324
http://dx.doi.org/10.1016/j.fochx.2023.100845

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534221/
https://www.ncbi.nlm.nih.gov/pubmed/37780324
http://dx.doi.org/10.1016/j.fochx.2023.100845

Ejemplares similares