Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactness - Junrong Wang; Xuedong Li; Xiaojian Wang; Jiasheng Wang; Jing Hong; Mei Liu; Jiaying Shang; Zipeng Liu; Binghua Sun; Xueling Zheng; Chong Liu (Food Structure, 2025)