Pasting and textural characteristics of corn starch in water and skim milk were prepared with different types of sugars (glucose, fructose, sucrose, and maltose) and different concentrations (0, 2, 4, 6, and 8%) were examined using Rapid Visco and Texture Analyzer.

中文翻译：

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糖类型和浓度对水和脱脂牛奶中玉米淀粉糊化和质地特性的影响

用不同类型的糖（葡萄糖，果糖，蔗糖和麦芽糖）制备了玉米淀粉在水和脱脂奶中的糊化和质地特性，并使用Rapid Visco检测了不同的浓度（0、2、4、6和8％）和纹理分析器。