本研究旨在探讨玉米淀粉经单轴挤压加工与储存后，挤出物中抗性淀粉含量的变化。
The objective of this research is to study changes of resistant starch content of corn starch processed by single-screw extrusion processing and thereafter storage.
研究结果表明，挤压蒸煮大米啤酒辅料比传统工艺中抗性淀粉含量减少约0.27%，比原料中抗性淀粉含量减少6.17%。
The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively.
诺兰的抗性差、产量低，但干物质、淀粉含量高。
The variety Norland had poor resistance and low yield, but it had high dry mater and starch content.
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