澱粉類食物烹調後質地會變得柔軟粘稠,人體的消化酶也會較容易消化它們了,這個過程的稱為「糊化」( ...
Phase Transition of Waxy and Normal Wheat Starch Granules During Gelatinization. Join Leading Researchers in the Field and Publish With Hindawi. Submit Your Manuscript.