【正文】
C)中( 7074oC)和低(70oC)3,直鏈淀粉 稻米淀粉包括直鏈淀粉和支鏈淀粉兩種類型,這兩類淀粉組成了精米組分的 90%左右,它們的組成比例對米飯的吸水性,脹性,粘性,軟硬度等蒸煮食味品質(zhì)有決定性影響。處理后 處理后 20h粳糯粳糯秈稻秈稻秈稻秈稻稻米糊化溫度測定謝謝觀看 /歡迎下載BY FAITH I MEAN A VISION OF GOOD ONE CHERISHES AND THE ENTHUSIASM THAT PUSHES ONE TO SEEK ITS FULFILLMENT REGARDLESS OF OBSTACLES. BY FAITH I BY FAITH