rice starch的例句大全

effects of temperature on gelation and retrogradation of rice starch

温度对大米淀粉胶凝和回生影响的研究

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Rice starch produces opaque gels useful for baby food.

大米淀粉生产不透明凝胶制作婴儿食品.

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Study on ( CT)_n Microsatellite Marker of Wx Gene as Related to the Rice Starch Quality

水稻Wx基因（CT）n微卫星标记与稻米淀粉品质的关系研究

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the effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。

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preliminary investigation into the effect of ultra-high pressure technology on the physical properties of rice starch

超高压技术对大米淀粉物性影响初探

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isolationand purificationof rice starch by alkali digestion

碱消化法提纯大米淀粉的研究

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On Systematic Extrusion Wet Paint Rice starch was acetylated and cross-linked by extrusion and wet-method.

对比研究了挤压法和湿法制备乙酰化大米淀粉与交联大米淀粉的工艺与理化特性。

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Surface appearance influences the ignition performance seriously. Appearance and Swelling Performance of Ultrafine Rice Starch

表面形貌将影响样品的引燃性能，致密度高、孔隙率低的样品，其导电能力和耐压能力强，引燃性能好；超微细化大米淀粉的形貌与润涨特性研究

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the variation rules of granule appearance and viscosity of rice starch during ball milling were studied by scan electron microscope and rapid viscosity analyzer with aim to lay foundation for application of ultrafine rice starch.

采用扫描电镜（SEM）和快速黏度分析仪（RVA）研究大米淀粉在球磨过程中颗粒形态和黏度变化，为超微细化大米淀粉的应用提供理论依据。

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The paste system and retrogradation properties of rice starch were studied.

本文研究了淀粉糊的物系结构及淀粉糊的老化特性。

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The effect of temperature changes during storage on the retrogradation of rice starch

变温储藏对大米淀粉回生的影响

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Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch

大米淀粉胶凝和回生机理的研究

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Paste System on Rice Starch and Its Retrogradation Properties

淀粉糊物系及其老化特性研究

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Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch

水分含量对大米淀粉糊化和回生的影响

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the pasting and rheological properties of rice starch and starch phosphate with different degrees of substitution ( ds) were determined using rapid viscosity analyzer ( rva) and rheometer.

使用快速黏度分析仪和流变仪对比测定粳米淀粉及具有不同取代度的磷酸酯淀粉的糊化和流变特性。

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Retrogradation Mechanism of Rice Starch Mixtures and Extruded Rice Pellets

大米淀粉混合物和挤压大米颗粒料的回生机理

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Eating quality is a very important character for cooked rice, and largely depends on the rice starch, as main component of rice.

稻米食味品质是水稻的重要性状，食味品质的好坏在很大程度上是由食用稻米的淀粉决定的。

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Comparative studies on the retrogradation of rice flour system and rice starch system

米粉体系和米淀粉体系回生特性的比较研究

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Study on the Properties and Retrogradation Mechanism of Rice Starch

稻米淀粉特性与老化机理研究

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The inhibition of trehalose for the retrogradation of sticky rice starch was studied.

摘要本文主要研究了海藻糖对糯米粉的回生抑制作用.

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