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The results showed that all food additives increased the temperature of gelatinization.

结果表明,四种添加剂均使淀粉的糊化温度升高。

Here the inheritance of gelatinization temperature,which was represented by alkali spreading value,was reported.

研究了以碱消值表示的糊化温度的遗传和QTL位点。

The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。

The initial temperature of gelatinization is 66℃.

刺苦草根状茎淀粉的糊化温度为66℃。

In experiments 3, Effect of corn varieties on the gelatinization of starch and ruminal fermentation.

试验3 研究品种(农大108、优质蛋白玉米和高油玉米)对玉米淀粉糊化度和人工瘤胃发酵的影响。

Rice gelatinization temperature is an important character contributing to cooking quality.

糊化温度是决定稻米蒸煮食用品质的一个重要指标。

These tests depend to a great extent on gelatinization properties of starches and the presence of a- amylase .

这些实验很大程度上取决于淀粉的糊化特性及α-淀粉酶存在与否。

Effects of gelatinization temperature on amylose crystallization of rice starch

各种淀粉的糊化温度随原料种类、淀粉粒大小等的不同而异。

Gelatinization characteristics of potato using as auxiliary material for beer were studied.

研究了马铃薯用作啤酒辅料的最佳糊化工艺。

The steep rise is due to intensive starch gelatinization.

粘度的快速增加主要是由于淀粉强烈的糊化作用。

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Finally, according to market conditions and market products this article paper analyzes the trends in the development of camera technology, and designs a color night vision camera.

最后根据市场情况和市面上产品的情况分析了摄像机技术的发展趋势,并设计了一款彩色夜视摄像机。

Only person height weeds and the fierce looks stone idles were there.

只有半人深的荒草和龇牙咧嘴的神像。

This dramatic range, steeper than the Himalayas, is the upturned rim of the eastern edge of Tibet, a plateau that has risen to 5 km in response to the slow but un stoppable collision of India with Asia that began about 55 million years ago and which continues unabated today.

这一引人注目的地域范围,比喜马拉雅山更加陡峭,是处于西藏东部边缘的朝上翻的边框地带。响应启始于约5500万年前的、缓慢的但却不可阻挡的印度与亚洲地壳板块碰撞,高原已上升至五千米,这种碰撞持续至今,毫无衰退。