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
减弱了
粉中的氢键缔合，有效地减小了粉间作用力；
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。甘油减弱了粉中的氢键缔合，有效地减小了粉间作用力；
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