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Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A

Weiwei Hu1, Junchao Gu2, Kai Yang3

  • 1Food Science Institute, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.

International Journal of Biological Macromolecules
|November 21, 2024
PubMed

Keywords:
HydrocolloidProperties modificationTartary buckwheat starch

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