starch gelatinization property 淀粉凝胶特性
gelatinization property
凝胶化属性
以上为机器翻译结果，长、整句建议使用 人工翻译 。
After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.
经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；
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