淀粉颗粒通过物理修饰，调节不同的水质量分数、温度、压力和处理时间，可以改变淀粉的抗消化性能。
The digestion resistibility of starch was changed by physical modification under different moisture mass percent, temperature, pressure and holding time.
淀粉颗粒通过物理修饰，调节不同的水质量分数、温度、压力和处理时间，可以改变淀粉的抗消化性能。
The digestion resistibility of starch was changed by physical modification under different moisture mass percent, temperature, pressure and holding time.
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