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baking,pasta production, extrusion cooking, autoclaving, and so forth are known to influence the yield of rs in foods
ベーキング、パスタ製造、押出調理、オートクレーブ処理、などが食品中のrsの収量に影響を及ぼすことが知られている
Son Güncelleme: 2014-12-09
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differential scanning calorimetry (dsc) peaks at around 95 °c to 110 °c indicated formation of amylose-lipid complexes,and at about 155 °c indicated the presence of enzyme-resistant starch (rs).
約95℃から110℃の示差走査熱量測定(dsc)ピークは、アミロース - 脂質複合体の形成を示し、約155℃の酵素難消化性デンプン(rs)の存在を示した。
Son Güncelleme: 2014-12-07
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