The results indicated that cooking pressure and particle size remarkably affected the starch digestibility and the starch components in terms of digestion rate.
结果表明，烹调压力和颗粒大小对红小豆中淀粉消化率及淀粉组分有较大影响。
The starch gelatinization of pellets increased and powder percentage decreased as a consequence of reduced particle size and increased conditioning temperature;
饲料粉碎粒度下降，制粒入模温度提高，使颗粒饲料淀粉糊化度提高，粉化率下降。
The starch gelatinization of pellets increased and powder percentage decreased as a consequence of reduced particle size and increased conditioning temperature;
饲料粉碎粒度下降，制粒入模温度提高，使颗粒饲料淀粉糊化度提高，粉化率下降。
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