The mechanical properties of starch gels of buckwheat, corn and potato were tested with All-purpose Electronic Tester.

利用电子万能材料试验机对荞麦、玉米、马铃薯淀粉的力学特性进行了研究。

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Buckwheat starch is the main nutritional compos2? In buckwheat flour, and it's physicochemical properties affect the technological qualities of buckwheat products.

荞麦具有较高的营养价值和药用价值。荞麦淀粉是荞麦(粉)的主要营养成分，其理化性质直接影响着荞麦制品的加工品质。

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