Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
红外光谱
析(IR)发现。甘油子减弱了
粉子中的氢键缔合，有效地减小了粉子间作用力；
子的Infrared spectroscopy (IR) indicates that glycorel decreases the in termolecular hydrogen bonding of starch and the size of starch molecules is reduced.
红外光谱析(IR)发现。甘油子减弱了粉子中的氢键缔合，有效地减小了粉子间作用力；
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