不溶性直链淀粉
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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
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。
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