文章详细信息 关键词： 干热处理;;不溶性直链淀粉;;粉丝品质 [gap=453]Keywords: dry-air treatment, water-insoluble amylose, eating qualities of starch silk
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water insoluble amylose 不溶性直链淀粉
hot water insoluble amylose content 热水不溶性直链淀粉含量
water-insoluble amylose
水不溶性直链淀粉
以上为机器翻译结果，长、整句建议使用 人工翻译 。
Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.
不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降。
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