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The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat

Xia Li1, Shanshan Wei1, Zixin Gao1

  • 1College of Food Science and Engineering and Jilin Province Innovation Center for Food Biological Manufacture, Jilin Agricultural University, Changchun, Jilin Province, 130033, China.

Current Research in Food Science
|January 23, 2024
PubMed

Keywords:
Amylose contentBuckwheat starchLactic acid bacteriaPhysical properties

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