The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.摘要麦芽糊精的主要性质包括麦芽糊精的稳定性 、 吸湿性 、 黏度 、 浑浊度和凝胶特性等.To explore a new means for axial eye length mea...