| 单词 | gelatinization temperature | ||||||||
| 释义 | gelatinization temperature
更多释义 收起释义 例句释义: 糊化温度,胶化温度,胶凝温度 1. Flour peak viscosity, final viscosity, breakdown and setback also tended to decrease, while gelatinization temperature increased slightly. 面粉的峰值黏度、最后黏度与回升值都逐渐降低，而糊化温度变化不显著； 124.205.222.100 2. Gelatinization temperature and temperature range increased, and gelatinization time prolonged and peak viscosity fell. 糊化温度与糊化温程升高，糊化时间延长，最高糊化黏度降低； www.ceps.com.tw 3. Gelatinization temperature correlated significantly with rice flour appearance and shaping. 糊化温度与外观、成型的相关达到了显著水平。 www.fabiao.net 4. Acetylated starch has lower gelatinization temperature, better paste clarity and freeze-thaw stability, while viscous stability was poor. 乙酰化改性降低了起糊温度，改善了淀粉的透明度和冻融稳定性，但粘度稳定性较差； 202.38.194.234 5. SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency. 实地氮肥管理还明显降低了直链淀粉含量，提高了胶稠度，降低了糊化温度和蛋白质含量。 www.ceps.com.tw 6. Beginning of gelatinization (temperature when the viscosity starts to rise). 糊化起始（粘度开始增加的温度） www.cn-mds.org 7. A Cooperative Method for Determination of Amylose Content and Gelatinization Temperature for Paddy Rice 稻米糊化温度和直链淀粉含量协同测定方法的研究 www.ilib.cn 8. A Simplified Method for Evaluating Gelatinization Temperature and Amylose Content of Rice 稻米糊化温度和直链淀粉含量的简易测定法 www.ilib.cn 9. Determination of gelatinization temperature of Lotus Root starch 莲藕淀粉糊化温度的测定 www.ilib.cn 10. Detection of Amylose Content and Gelatinization Temperature of Early Long-Grain Rice 早籼稻中直链淀粉含量及糊化温度的测定 www.ilib.cn 1. Under the same conditions, in order to improve speed, lower gelatinization temperature wheat starch, tapioca starch; 同等条件下，为了提高车速，可选用糊化温度低的小麦淀粉、木薯淀粉； www.bing.com |
||||||||
| 随便看 |
|
英汉双解词典包含2704715条英汉词条，基本涵盖了全部常用单词的翻译及用法，是英语学习的有利工具。