Gelatinization temperature of four fernery starchs is between 55℃and 76℃.
蕨根淀粉的糊化温度介于55-76℃之间,糊化焓AH为9.65 J／g。
参考来源 - 加工条件对蕨根淀粉理化及应用特性的影响研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Results show that lily starch had low gelatinization temperature and enthalpy.
结果表明，百合淀粉具有糊化温度低、糊化热焓小、易糊化等特点。
The gelatinization of wheat flour paste using traditional heating and microwave was compared.
对传统加热糊化和微波糊化小麦面浆的过程进行了比较。
OBJECTIVE To study the influence of interior gelatinization on the stability of freeze dried liposomes with paclitaxel loaded.
目的制备载紫杉醇内部胶凝化脂质体，考察内部胶凝在冷冻干燥中对脂质体的稳定作用。
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