gelatinization temperature的例句大全

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。

互联网摘选

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。

互联网摘选

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

互联网摘选

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。

互联网摘选

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。

互联网摘选

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%。

互联网摘选

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。

互联网摘选

The viscosity value and temperature at maximum viscosity ( i. e., the temperature reflecting the end of gelatinization) are then read.

在图中可读出粘度值以及在最大粘度值处的温度（即该温度表明糊化的终止）。

互联网摘选

The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.

并测定了产物糊化温度 、 粘度、冻融稳定性等特性.

互联网摘选

The impacts of degree of gelatinization, relative crystallinity, moisture content, expansion temperature and expansion duration on thermal-expansion property were investigated through single factor experiments using expansion ratio and fracture energy as indicators.

通过单因素实验，以膨化率和断裂能为指标综合考察了糊化度、相对结晶度、饼坯水分含量、膨化温度及膨化时间对淀粉热膨化性质的影响。

互联网摘选

Oxidation of SiC in ZTM/ SiC ceramics occurs in t e process of sintering and t'e use at high temperature. Gelatinization Behavior during The High Temperature Process of Starch

该陶瓷在烧结过程中及高温下使用都伴随着SiC组分的氧化，从而影响陶瓷的烧结致密化并导致性能衰退。高温下淀粉的凝胶化作用

互联网摘选