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The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.摘要麥芽糊精的主要性質(zhì)包括麥芽糊精的穩(wěn)定性 、 吸濕性 、 黏度 、 渾濁度和凝膠特性等.To explore a new means for axial eye length mea...