As a new dietary fiber, resistant starch has become a focus of research in food science because of its special physiological function and physical and chemical properties.
抗性淀粉作为一种新型的膳食纤维，由于其独特的生理功效和理化性质，而成为食品科学界研究的热点之一。
As a new dietary fiber, resistant starch has become a focus of research in food science because of its special physiological function and physical and chemical properties.
抗性淀粉作为一种新型的膳食纤维，由于其独特的生理功效和理化性质，而成为食品科学界研究的热点之一。
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