结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、 糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、 热稳定性差；

The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;

youdao

小米的产品在中国风靡到它在中国已经成为了第三大的电子商务公司，只是通过销售自己生产的商品。

Xiaomi's products are so popular in China that it has become the third largest ecommerce firm there, just selling its own products.

youdao