Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment

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Title
Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment
Authors
Keywords
Fagopyrum tataricum, Flour, Heat-moisture treatment, Digestibility, Resistant starch
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 285-292
Publisher
Elsevier BV
Online
2017-08-02
DOI
10.1016/j.lwt.2017.08.001

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