结果表明，糊化温度特性是随着谷粒的成熟而逐步形成的，表现出由高到低并逐渐趋于稳定的趋势。
The results indicated that the GT characteristics were gradually formed along with the maturing of rice grains with a trend of changing from high to low then being stabilized before maturing.
结果表明，糊化温度特性是随着谷粒的成熟而逐步形成的，表现出由高到低并逐渐趋于稳定的趋势。
The results indicated that the GT characteristics were gradually formed along with the maturing of rice grains with a trend of changing from high to low then being stabilized before maturing.
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