1、Results show that lily starch had low gelatinization temperature and enthalpy.
結(jié)果表明，百合淀粉具有糊化溫度低、糊化熱焓小、易糊化等特點(diǎn)。

2、The gelatinization of wheat flour paste using traditional heating and microwave was compared.
對(duì)傳統(tǒng)加熱糊化和微波糊化小麥面漿的過(guò)程進(jìn)行了比較。

3、The gelatinization temperature of 66 ASIAN rice cultivars involving 7 ecotypes were analyzed.
本文分析了亞洲栽培稻七個(gè)生態(tài)型66個(gè)品種的糊化溫度。

4、Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch
大米淀粉膠凝和回生機(jī)理的研究

5、DETERMINATION OF GELATINIZATION TEMPERATURE BEPT OF CEREAL STARCH
谷物淀粉糊化溫度BEPT的測(cè)定

6、Research on Wheat Starch Gelatinization Dynamics under High Pressure
小麥淀粉高壓糊化動(dòng)力學(xué)的研究

gelatinization翻譯

【化】 膠凝; 膠凝作用; 凝膠化; 凝膠化作用; 糊化; 淀粉糊化作用【醫(yī)】 膠凝[作用], 凝膠化膠的 詳情