The viscidity of the product shows that the rheology of the acid processed white dextrin is changed a lot.The result from the polarizing microscope indicates that the crystal structure ...

• 产品粘度分析表明,酸降解后的白糊精同原淀粉相比,流变学性质发生了很大变化,偏光显微镜实验结果表明,反应过程中淀粉的晶体结构部分发生破坏。