淀粉的玻璃化转变关系到以淀粉为原料的食品的质构和货架寿命，已成为当今研究热点。
The vitrification change of starch which related to the quality texture and shelf-life stability of the food containing starch has become the latest research points.
淀粉的玻璃化转变关系到以淀粉为原料的食品的质构和货架寿命，已成为当今研究热点。
The vitrification change of starch which related to the quality texture and shelf-life stability of the food containing starch has become the latest research points.
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