gelatinization
常见例句
- The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC).
采用差热扫描量热法(DSC)研究了不同压力及保压时间对玉米淀粉糊化度的影响。 - The starch's basic characteristics are gelatinization and ageing which produce important influence on technological art, quality and taste of starch food.
淀粉的最基本特性是糊化和老化,它对淀粉质食品的加工工艺、质量和风味有极重要的影响。 - This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature, vapour content and diameter of pressure ring.
试验研究了在不同温度、不同蒸汽添加量以及不同的压力环直径条件下,挤压膨化对玉米糊化度的影响。 返回 gelatinization