gelatinization

There is no prominent change of gelatinization properties during ohmic heating.

淀粉溶液在通电加热时其糊化特性无明显变化.

互联网

Gelatinization characteristics of potato using as auxiliary material for beer were studied.

研究了马铃薯用作啤酒辅料的最佳糊化工艺.

互联网

The steep rise is due to intensive starch gelatinization.

粘度的快速增加主要是由于淀粉强烈的糊化作用.

互联网

Make starch molecules hydration and dissolved in a Word, call it the gelatinization process of starch.

使淀粉分子水合和溶解,总的来说, 称之为淀粉的糊化过程.

互联网

The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.

并测定了产物糊化温度 、 粘度、冻融稳定性等特性.

互联网