Thermal, structural and textural properties of amaranth and buckwheat starches
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DOI: 10.1007/s13197-018-3474-6
Abstract: Starches isolated from amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than amaranth starch gels. Starch from common… read more here.
Keywords: buckwheat starches; crystallinity; buckwheat; textural properties ... See more keywords