Rheological properties of waxy corn flour were studied in this work, and the rheological model was described.
本实验对蜡质玉米粉糊的流变特性进行研究，建立相应的流变模型，并研究制粉方法对流变特性的影响。
Rheological properties of waxy corn flour and effects of different flour milling ways on them were studied, and rheological models were established.
本实验对蜡质玉米粉糊的流变特性进行研究，建立相应的流变模型，并研究制粉方法对流变特性的影响。
The waxy corn flour by dry-milling exhibited good digestibility and solubility, while that by wet-milling method had strongly swelling, high transparency, good freezing a.
本文分析了干法制粉与湿法制粉获得的蜡质玉米粉与糯米粉的性质差异。
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