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《谷物食品技术 Technology of Cereals》课程教学资源(参考书籍,英文版,第四版)12 Wet Milling:Starch and Gluten

Wet milling of cereal grains differs fundament￾ally from dry milling in being a maceration process in which physical and chemical changes occur in the nature of the basic constituents - starch, protein and cell wall material - in order to bring about a complete dissociation of the endosperm cell contents with the release of the starch granules from the protein network
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