针对即食方便米饭在贮存过程中易老化的问题，以糊化度为实验指标，研究水分含量、贮存时间、淀粉外支链链长分布对其老化的影响。

This paper reported the producing technology of blending cereal by twin_screw extruder and studied the effects of moisture content, extrusion temperature and screw speed on the gelatinization.

youdao

针对即食方便米饭在贮存过程中易老化的问题，以糊化度为实验指标，研究水分含量、贮存时间、淀粉外支链链长分布对其老化的影响。

This paper reported the producing technology of blending cereal by twin_screw extruder and studied the effects of moisture content, extrusion temperature and screw speed on the gelatinization.

youdao