Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment
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Acorn flours are valued for nutrition and health benefits. This study investigated heat-moisture treatment (HMT) at 100 °C for 4 h on acorn flour properties using varying moisture contents (15-35 g/100 g). HMT minimally altered microstructure but changed part... ...
