Changes in Functional Properties and In Vitro Digestibility of Black Tartary Buckwheat Starch by Autoclaving Combination with Pullulanase Treatment.

Foods · 2024 · PMC11675899 · PMID 39767054

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an increasing trendno p-value reported

The WS and SP of all the samples showed an increasing trend as the temperature increased from 50 °C to 90 °C.

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