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並前往https://www.cerealsgrains.org/publications/cc/backissues/1990/documents/67_551.pdf

Swelling and Gelatinization of Cereal Starches. I. Effects of ...

of the amylopectin. In normal cereal starches, amylose and lipids actively inhibit swelling, except in barley starch above 600 C where they only act.

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