• At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.

    相同温度、相同类型下,随着玉米淀粉糊化升高,分别GABBET模型计算单层含量降低

    youdao

  • The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.

    糊化为68.7%样品颗粒性明显不如三个样品,破裂淀粉碎片较多完整颗粒很少

    youdao

  • The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.

    糊化为68.7%样品颗粒性明显不如三个样品,破裂淀粉碎片较多完整颗粒很少

    youdao

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