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Based on the results of previous studies, 0.4% calcium hydroxide and varying proportions of konjac glucomannan (KGM) were used to optimize the rheological behavior of buckwheat flour and the quality of buckwheat noodles in this study. The results revealed that the thermomechanical properties of buckwheat flour were markedly improved by KGM and calcium hydroxide, as shown in detail by the increased...
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