Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder

The effect of shear crushing, airflow comminution, and wet grinding on the physical and chemical properties of Tartary buckwheat bran (TBB) powder was compared. Superfine grinding significantly reduces the particle size of bran (1.644 μm), while increasing the protein content (23.60%), water-holding...

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Detalles Bibliográficos
Autores principales: Xu, Qinglian, Huang, Ruihan, Yang, Ping, Wang, Li, Xing, Yage, Liu, Hong, Wu, Lin, Che, Zhenming, Zhang, Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9041412/
https://www.ncbi.nlm.nih.gov/pubmed/35498947
http://dx.doi.org/10.1039/d1ra05093a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9041412/
https://www.ncbi.nlm.nih.gov/pubmed/35498947
http://dx.doi.org/10.1039/d1ra05093a

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