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Effect of Combined Treatment of Cellulase and Superfine Grinding on the Physicochemical Properties of Whole Tartary Buckwheat Flour

The effect of combined treatment of cellulase and superfine grinding on the physicochemical properties, including particle size analysis, content of damage starch, pasting properties, swelling power, solubility, and in vitro antioxidant properties, as well as microscopic structure, of whole Tartary...

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Main Authors: Xiaojiang WU, Yajing CAO, Meiqi DONG, Daiyan CHAO, Jie LI, Sijia WANG, Guiming FU, Yan DING
Format: Artigo
Language:Chinês
Published: The editorial department of Science and Technology of Food Industry 2025-12-01
Series:Shipin gongye ke-ji
Subjects:
superfine grinding
combined treatment
whole tartary buckwheat flour
particle size
in vitro antioxidant properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100176
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