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The effect of Rhizopus oligosporus on the structure and functional properties of buckwheat grain during fermentation was investigated and the production of buckwheat hypoallergenic flour was studied. The spores of R. oligosporus were mixed with steamed buckwheat grains, and they were incubated at 30°C and 85% relative humidity (RH) for 0, 24, 48 and 72h. The changes of structure, free amino acids,...
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