Using viscosimeter to measure the retrogradation property of the starch is put forward firstly.
提出了用粘度仪测定淀粉的回生特性的新方法。
参考来源 - 橡实淀粉加工特性的变化规律研究·2,447,543篇论文数据，部分数据来源于NoteExpress
以上来源于: WordNet
Starch retrogradation is a critical factor that limits its application.
淀粉的凝沉是限制淀粉应用的关键因素。
The effects of degree substitution on retrogradation and anti-mycotic were less.
糊黏度则先减后增。 取代度的变化对沉降性和抗霉菌能力影响不大。
Retrogradation characteristic of instant rice noodles during storage was studied.
研究了方便米粉在贮藏过程中的老化特性。
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