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2021•Journal of Cereal ScienceRequires access

Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage

Lijuan Wang, Libo Wang, Aili Wang, Ju Qiu, Zaigui Li

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Key concepts: Starch, Crystallinity, Swelling, Amylopectin, Chemistry, Food science, Solubility, Superheated steam

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Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage — Research Paper | ScholarLens