HIGHLIGHTS
- What: __SECTION__ 4. Conclusions.
- Who: Shijie Zhang and colleagues from the School of Food Science, Henan Institute of Science and Technology, Xinxiang, China have published the research: The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour, in the Journal: Foods 2024, 13, x FOR PEER REVIEW of /2024/
- How: The experimental results were presented as means ± standard deviations (n=3). In this study the influence of acid hydrolysis on the contact angle of HTBF was also evaluated.
SUMMARY
Królikowska et_al, investigated the effect . . .
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