amylose
US /'æmɪˌlɒs/
・UK /'æmɪləʊs/
A1 初級
n.名詞直鏈澱粉
Another relevant class of biopolymers for which stretching measurements are available is constituted by polysaccharides, in particular cellulose, amylose, and dextran.
影片字幕
想吃澱粉怕胖、升糖？這 3 招一定要學！ (Eat Bread, Rice, Potatoes WITHOUT Blood Sugar Spikes)
09:12
- And it's a process called starch retrogradation, where gelatinized starch molecules like amylose,
這是一個叫做澱粉老化（starch retrogradation）的過程，在這個過程中，
