Buckwheat starch: Structures, properties, and applications

@inproceedings{Zhu2016BuckwheatSS,
  title={Buckwheat starch: Structures, properties, and applications},
  author={Fan Zhu},
  year={2016}
}
Abstract Background There is increasing interest in utilization of buckwheat for healthy food applications. Common buckwheat ( Fagopyrum esculentum ) and tartary buckwheat ( Fagopyrum tataricum ) are cultivated in Asia, Europe, and Americas for various food formulation and production. Starch, the major component of the seeds, may account over 70% of the dry weight. Therefore, it is expected that, to a large extent, the quality of starch determines the quality of buckwheat food products… CONTINUE READING