羟值越大，初始粘度越低，而最终粘度越高。
The more hydroxyl-group, the lower in early viscosity, and the higher in final viscosity.
明矾的存在使板栗淀粉糊的峰值粘度、最终粘度和回生值下降，衰减度升高。
The peak viscosity, setback and final viscosity of Chestnut starch decreased while its breakdown increased when added alum. 3.
藤系180、富士光的味度值、最高粘度、下降粘度值明显高于水陆稻1号和东农416，而糊化开始温度、最终粘度、粘滞峰消减值则相对较低。
Tengxi 180 and Fushiguang had high taste value, max viscosity and break down than Shuiludaol and Dongnong 416, whereas had lower initial pasting temperature, final viscosity and setback.
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