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.
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。
In addition, SSNM increased peak viscosity and breakdown values and decreased setback values, resulting in an improvement in cooking quality.
此外，实地氮肥管理明显提高了米粉的最高黏度、崩解值，降低了消减值，改善了稻米的食味品质。
The peak viscosity, setback and final viscosity of Chestnut starch decreased while its breakdown increased when added alum. 3.
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.
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。
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