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Recent Advances in Buckwheat Starch: Structure, Physicochemical Properties, and the Effects of Genetic Variation and Fertilization.

Comprehensive reviews in food science and food safety - 1 Sept 2025

Gao Licheng, Van Bockstaele Filip, Haesaert Geert, Eeckhout Mia

Abstract excerpt

As a gluten-free pseudocereal, buckwheat serves as a valuable starch source with unique structural and physicochemical properties, attracting growing interest for its nutritional value and functional food potential. Among its starch fractions, resistant starch (RS) has gained particular attention due to its distinctive structural features and significant health benefits, including improved glycemic control,...

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PMID: 40976923
DOI: 10.1111/1541-4337.70290

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