您要查找的是不是：
- 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。
- Waston H A. Determination of starch gelatinization temperature[J]. Methods in Carbohydrate Chemistry, 1964(4):240. 张燕萍.;变性淀粉制造与应用[M]
- Chalky grain rate, chalkiness area and gelatinization temperature were controlled by three major genes with additive-epistatic effects plus po-lygenes. 整精米率、粒长、长宽比和胶稠度受2对加性-上位性主基因+多基因控制；
- Evaluation of the Viscogram The lower the gelatinization temperature, the less energy is required during starch treatment for obtaining complete gelatinization. 糊化温度越低,淀粉完全糊化需要的能量越小。
- Differential Scanning Calorimeter (DSC) was used to determine and study the gelatinization temperature and enthalpy of raw rice starch and resistant starch. 摘要采用差示扫描量热分析技术(DSC)对大米原淀粉及抗性淀粉样品的糊化温度和吸热焓进行了测试和研究。
- The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC. 摘要采用差示扫描量热仪(DSC)研究了升降温过程中直链淀粉晶体的变化以及加热温度对大米淀粉中直链淀粉结晶形成的影响。
- The results revealed rational amino acid composition,high gelatinization temperature,high degree of crystallinity,weak retrogradation and common freeze-thaw stabillty. 结果表明黑血糯的蛋白质含量高,氨基酸组成合理,结晶度高,糊化温度高,糊的凝沉性低,冻融稳定性一般。
- There existed remarkably negative correlation between head rice and chalky grain;grain length/grain width, chalky grain, chalky area, chalkiness, gelatinization temperature, amylose content. 整精米率与垩白粒率,长/宽与粒宽、垩白粒率、垩白面积、垩白度、糊化温度、直链淀粉含量等性状间呈显著或极显著负相关。
- Gelatinization temperature of Lotus Root Starch was determined with Maltese Cross Disappearance, Differential Scanning Calorimetry (DSC) and Dynamic Rheometer with the following results: 65. 对莲藕糊化温度的三种测定方法展开比较,得出偏光十字消失法测得莲藕淀粉的糊化温度为63。
- Microwave treatment increased the gelatinization transition temperatures and the gelatinization temperature range of starches. 小麦淀粉经处理后糊化起始温度升高、黏度降低，但其黏度曲线不改变。
- Heat-moisture treatment does not change the crystal type of waxy corn starch, but its gelatinized temperature and amylose percent increase after HMT. 湿热处理没能改变蜡质玉米淀粉的晶型,但晶体结构变强,糊化温度升高,糊黏度降低。
- Determination of gelatinization temperature of Lotus Root starch 莲藕淀粉糊化温度的测定
- It is also known as the gelatin agglutination test. 这也被称之为胶凝试验。
- Gelatin is a clear tasteless substance. 明胶是一种透明无味的物质。
- A small adjustment will equalize the temperature in the two rooms. 稍作些调节就会使两间房内的温度相等。
- DETERMINATION OF GELATINIZATION TEMPERATURE BEPT OF CEREAL STARCH 谷物淀粉糊化温度BEPT的测定
- There is an imperceptible change in temperature. 温度有细微的变化。
- The food should be kept at low temperature. 这种食品应低温保存。
- The temperature of volcanic gases is very high. 火山气体的温度很高。
- Lead will fuse at quite a low temperature. 铅会在相当低的温度下熔化。
