The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.

 
  • 摘要淀粉凝膠化是水中淀粉粒在加熱過(guò)程中,淀粉顆粒內部結構由有序狀態(tài)轉變?yōu)闊o(wú)序狀態(tài)。
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