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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2021
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| Materias: | |
| 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 |