gelatinization

常見例句

The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter(DSC).
采用差熱掃描量熱法（DSC）研究了不同壓力及保壓時(shí)間對(duì)玉米淀粉糊化度的影響。
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，它對(duì)淀粉質(zhì)食品的加工工藝、質(zhì)量和風(fēng)味有極重要的影響。
This dissertation Studied on the affects of the expended processing on gelatinization in maize under different temperature, vapour content and diameter of pressure ring.
試驗(yàn)研究了在不同溫度、不同蒸汽添加量以及不同的壓力環(huán)直徑條件下，擠壓膨化對(duì)玉米糊化度的影響。