... 膨胀铆钉 expansive rivet 膨胀能力 swelling power 膨胀粘土 {材} expanded clay; swelling clay; bloated clay ...
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There were obvious differences in amylose content and swelling power of varieties grown in different sites.
改良我国小麦品种的淀粉特性，最重要的是降低直链淀粉含量和提高面粉的膨胀势。
参考来源 - 小麦蛋白成分和淀粉特性对面包品质的影响及品质改良应用Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
参考来源 - 鲢鱼糜凝胶及形成机理的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
There were high heritability in both the amylose contents and the swelling power.
直链淀粉含量和膨胀势两性状均具有较高的遗传力。
Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
The results showed that the two waxy wheat lines contain less than 1% amylose in endosperm and the visco properties and swelling power differed greatly from their parents.
结果表明 ，所得到的两个糯性小麦品系直链淀粉含量很低 （小于 1 % ） ，其糊化特性、膨胀势特性亦与普通小麦品种不同 ；
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