Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestionZhuo Zhang, Yongqiang Liang, Jiankang Zhou et al.|Food Research International|2024Cited by 17
Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat proteinZhuo Zhang, Lizhen Zhang, Yu Bai et al.|LWT|2024Cited by 10