gelatinization point 糊化温度 ; 糊化点
gelatinization degree 糊化度 ; 糊化程度
gelatinization temperature 糊化温度
gelatinization temperature range [粮食] 糊化温度范围
gelatinization properties 糊化特性
degree of gelatinization 糊化程度指标
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
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
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 temperature of 66 ASIAN rice cultivars involving 7 ecotypes were analyzed.
本文分析了亚洲栽培稻七个生态型66个品种的糊化温度。
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