Effect of superheated steam treatment on the physicochemical properties of tartary buckwheat flours

WU Xiaojiang; FAN Haowei; FU Guiming; WAN Yin; LIU Chengmei

doi:10.13995/j.cnki.11-1802/ts.025748

WU Xiaojiang, FAN Haowei, FU Guiming, WAN Yin, LIU Chengmei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 89-97.

PDF(3097 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (11) : 89-97. DOI: 10.13995/j.cnki.11-1802/ts.025748

Effect of superheated steam treatment on the physicochemical properties of tartary buckwheat flours

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(11): 89-97 https://doi.org/10.13995/j.cnki.11-1802/ts.025748

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3097 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2020-09-24	2020-11-15	2021-06-15
Issue Date
2021-07-16

Please choose a citation manager

Content to export