When water content decreased, the rate of short-term retrogradation was declined, and the time for gel stabilization extended.

 
  • 用差示掃描量熱儀和動(dòng)態(tài)流變儀對不同水分含量的大米淀粉糊化、短期回生和長(cháng)期回生特性進(jìn)行了研究。
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