The swelling properties of rice starch during gelatinizing process were studied by optical microscope.
采用光学显微镜对淀粉颗粒在糊化过程中的润胀特性进行了研究。
2
The impedance changes of rice in soaking and gelatinizing have been studied by FFT noise impedance spectroscopy.
用FFT电阻抗分析法研究大米在浸泡和糊化过程中电阻抗的变化。
3
The results show that when gelatinizing method was used, cracks emerge during evaporation, and systematic research show that it has no relation with evaporation time and sintering temperature.