The results show that cross-linking and esterification can both reduce their hygroscopicities. Esterification can reduce the surface tensions of malt-dextrin solution more than cross-linking.

结果显示，交联和酯化作用可以明显降低麦芽糊精的吸湿性，酯化作用比交联作用更能降低麦芽糊精溶液的表面张力，酯化作用比交联作用更能提高特性黏度。

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Tapioca malt dextrin, a food starch used to create powders out of fatty substances such as nut butters and bacon fat.

木薯麦芽糊精，一种食物淀粉，用于脂肪粉末化，如坚果黄油和熏肉脂肪。

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The results showed that the optimum recipes of Scomber japonicus grilled fish tidbit were salt 1.5%, sugar 12%, malt dextrin 3% and carrageenan 1.5%, respectively.

实验结果表明，制作鲐鱼休闲鱼肉粒的较佳工艺配方为精盐1.5%，白砂糖12%，麦芽糊精3%和卡拉胶1.5%。

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