1) gelatinization temperature
糊化温度
1.
Determination of gelatinization temperature of Lotus Root starch;
莲藕淀粉糊化温度的测定
2.
Effects of gelatinization temperature on amylose crystallization of rice starch;
加热糊化温度对大米淀粉中直链淀粉结晶形成的影响
3.
Physiochemical Analysis of and Molecular Genetic Studies on the Gelatinization Temperature Character in Rice (Oryza Sativa L.);
水稻糊化温度特性的理化基础与分子遗传学研究
2) pastification temperature
糊化温度
1.
Based on the investigating the pastification temperature of several different industrial starches, the influences of different type and different concentration of additives on the pastification temperature of potato starch were probed by testing.
在考察了几种不同工业淀粉的糊化温度基础上,研究了糊化添加剂的种类及某些添加剂的不同浓度对马铃薯淀粉糊化温度的影响。
3) gelatinization temperature(GT)
糊化温度(GT)
4) Gelatinization temperature (alkali spreading value)
糊化温度(碱消值)
5) ASV GT
碱消值糊化温度
6) gell temperature,gelling temperature,gelation temperature
胶化温度<增塑糊>
补充资料：眵目糊
1.方言。眼屎。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条