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.
在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。
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.
糊化度为68.7%的样品的颗粒性明显不如前三个样品，破裂的淀粉碎片较多，完整颗粒很少。
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.
糊化度为68.7%的样品的颗粒性明显不如前三个样品，破裂的淀粉碎片较多，完整颗粒很少。
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