机译:Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry.
Dep. of Food Sci.,Yangzhou Univ., 225009, China;
ANALYTICAL TECHNIQUES; BUCKWHEAT; FUNCTIONAL PROPERTIES; GELATION; STARCH; VISCOSITY; GELATINIZATION; PASTING PROPERTIES;