脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。
The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…
脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。
The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…
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