Fig. 1.
a × 30 and b × 2000 SEM images of groat transverse sections of raw buckwheat (R), buckwheat boiled for 5 (B5), 10 (B10), 15 (B15) and 20 (B20) minutes and buckwheat steamed for 5 (S5), 10 (S10), 15 (S15) and 20 (S20) minutes
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