The effect of extra-micronization on the viscosity and elasticity of potato starch paste was studied.
讨论了超细粉碎马铃薯淀粉颗粒粒径对淀粉糊黏
及弹性的影响。
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That's a chemical definition I Think what we experience is a particular thing that has to do with viscosity and the presence of hydrogen bonding, but it's still sticky in the chemistry way yeah, and also sticky in a tangible way.
这是一个化学定义, 我认为我们所经历的是与粘度和氢键的存在有关的特定现象,但在化学意义上仍然是粘性的,同时在感官上
是粘性的。
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