For Wujing15, the peak viscosity increased by 143 cP, setback decreased by 290 cP.
在米粉糊化特性上,武粳15在200μmol·L-1硫处理的米粉峰值粘度较对照增加143cP,消减值降低290cP。
参考来源 - 水培条件下硫素营养对粳稻米质的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
脱脂则使糊化初始温度和峰值粘度均下降。
Defatting reduces both pasting temperature and peak viscosity.
明矾的存在使板栗淀粉糊的峰值粘度、最终粘度和回生值下降，衰减度升高。
The peak viscosity, setback and final viscosity of Chestnut starch decreased while its breakdown increased when added alum. 3.
结果表明，扬麦系列品种（系）的峰值粘度和稀懈值极显著高于供试的北方小麦；
The results showed that the peak viscosity and breakdown of Yangmai were significantly higher than that of varieties from northern China;
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