Tartary buckwheat ( Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch

Starch Crystal Transformations and Their Industrial Importance

H. F. Zobel · Starch - Stärke · 1988 · 840 citations

Natural Sciences, Food Science, Materials Science +17

Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties

Kawaljit Singh Sandhu, Narinder Singh · Food Chemistry · 2006 · 601 citations

Agriculture, Food Science, Carbohydrate Chemistry +13

Composition and technological properties of the flour and bran from common and tartary buckwheat

Giovanni Bonafaccia, M Marocchini, Ivan Kreft · Food Chemistry · 2002 · 557 citations

Agriculture, Food Science, Cereal Science +13

Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.) as a Source of Dietary Rutin and Quercitrin

Nina Fabjan, Janko Rode, Iztok Jože Košir et al. · Journal of Agricultural and Food Chemistry · 2003 · 536 citations

Agriculture, Nutritional Sciences, Plant Sciences +10

Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 346 citations

Agriculture, Botany, Food Science +14