Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles.

Foods · 2022 · PMC9497559 · PMID 36140850

Europe PMC DOI

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a decreasing trendno p-value reported

When the particle size was further decreased, the cooking time exhibited a decreasing trend, probably owing to the more severe damage of starch and fragmentation of gel texture as shown by SEM.

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