gelatinization temperature

Inheritance of gelatinization temperature ( GT) in indica rice was investigated by the genetic model of qualitative-quantitative ( Q-Q) traits under triploid control.

应用胚乳性状的质量-数量遗传分析方法研究籼稻米糊化温度（GT）的遗传。

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The changes in the gelatinization temperature of esterified and cross_linked starches and the DSC gelatinization properties were studied with the reacting pH, time and the amount of phosphorus oxychloride.

研究变性淀粉颗粒的糊化温度随反应pH值、时间和三氯氧磷用量的变化规律，以及其DSC的糊化特性。

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The gelatinization temperature, viscosity, and thermal stability of the milling gelatinized starch were analyzed through NDJ-8S viscosity meter.

采用数显粘度计（NDJ&8S）对微细化淀粉的糊特性进行了分析，主要分析了微细化后淀粉糊化温度、粘度、热稳定性的变化。

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Starch granule can absorb energy when processed in microwave so that the crystallinity and gelatinization temperature of starch will be increased.

微波处理淀粉时淀粉颗粒吸收微波能量，使淀粉结晶度增大，从而使淀粉的糊化温度升高。

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An example on rice gelatinization temperature, represented by alkali spreading value and abbreviated to ASV, demonstrates the analyzing procedure.

以稻米胚乳的糊化温度（以碱扩散值表示，简记为ASV）为例演示了分析程序。

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The gelatinization temperature is 75.9 ℃, and the amylopectin content is 90.4%.

板栗淀粉的糊化温度为75.9℃。支链淀粉含量为90.4%。

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Meanwhile, the gelatinization temperature was not changed significantly when different dose of additive were used. Hand-Pulled Noodles with Beef

兰州拉面添加剂剂量的增加对淀粉的糊化温度影响不大。兰州牛肉拉面

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