. 2022 Nov 16;60(1):292–302. doi: 10.1007/s13197-022-05614-x

Table 1.

Structural characteristics of BWT samples determined by XRD and FTIR

Samples	RC/(%)	17° peak area/(%)	20° peak area/(%)	1022/995 cm⁻¹
BWT	22.60	10.10	39.90	1.63 ± 0.04^a
GA-1-WT	22.18	9.80	48.70	1.59 ± 0.01^ab
GA-3-WT	20.53	3.50	49.10	1.57 ± 0.01^b
GA-5-WT	20.26	0.20	49.40	1.63 ± 0.01^a

BWT: buckwheat Wantuo; GA-1-WT: BWT prepared with GA-1; GA-3-WT: BWT prepared with GA-3; GA-5-WT: BWT prepared with GA-5; RC: relative crystallinity

Data are expressed as the mean ± standard deviation. Values in the same column with different letters are significantly different at p < 0.05