Comparison of annealing and heat-moisture modification on effects of Tartary buckwheat starch under plasma-activated water condition

作者：Huilong Sang, Rui Zhang, Ruiyang Gao, Si Zhang, Hang Liu, Jianfei Pei, Jiamei Wang, Shanshan Gao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144014 · 被引用次数：6 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Seed and Plant Biochemistry