不溶性直链淀粉
基于1个网页-相关网页
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
不溶于水的直链淀粉
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。
youdao
应用推荐
模块上移
模块下移
不移动