The changes of morphology, X-ray diffraction pattern and weaken of crystalline structure of the granules took place when the glutinous rice flour was hydroxypropylated.
糯米粉经羟丙基化变性后，颗粒形貌和X -光衍射图样发生变化，结晶区被削弱。
The changes of morphology, X-ray diffraction pattern and weaken of crystalline structure of the granules took place when the glutinous rice flour was hydroxypropylated.
糯米粉经羟丙基化变性后，颗粒形貌和X -光衍射图样发生变化，结晶区被削弱。
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