Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food
The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory gr...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523002882 |