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Common buckwheat (Fagopyrum esculentum Moench) flour is widely used in food products due to its desirable taste, textural structure and nutrients. The effect of water content varying from ∼20% to ∼80% on the thermal behaviors of common buckwheat flour and its isolated starch was investigated by differential scanning calorimetry (DSC) from 40.0°C to 105.0°C and from −60.0°C to 160.0°C. The gelatinization...
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