Preparation technology and properties study of tartary buckwheat starch

Journal of Chinese Institute of Food Science and Technology

Volumn 13, Issue 4, 2013, Pages 43-49

  Liu, Hang ^a   Guo, Xudan ^a   Ma, Yujie ^a   Xu, Bianna ^a   Wang, Min ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Buckwheat starch; Physico chemical properties; Process optimization; Response surface; Ultrasonic wave

Indexed keywords

PHYSICOCHEMICAL PROPERTY; PREPARATION METHOD; PREPARATION TECHNOLOGY; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; SINGLE-FACTOR EXPERIMENTS; TARTARY BUCKWHEAT; ULTRASONIC EXTRACTION;

CHEMICAL PROPERTIES; FLAVONOIDS; GELATION; OPTIMIZATION; SURFACE PROPERTIES; ULTRASONIC APPLICATIONS; ULTRASONIC WAVES; ULTRASONICS; VISCOSITY;

STARCH;

EID: 84878364984     PISSN: 10097848     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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