The effects of the debranching enzyme were not evident.
2
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
点击反馈