The effects of the debranching enzyme were not evident.
脱支酶的作用效果不明显。
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
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