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。