gelatinization temperature

An example on rice gelatinization temperature, represented by alkali spreading value and abbreviated to ASV, demonstrates the analyzing procedure.

以稻米胚乳的糊化温度（以碱扩散值表示，简记为ASV）为例演示了分析程序。

The gelatinization temperature is 75.9 ℃, and the amylopectin content is 90.4%.

板栗淀粉的糊化温度为75.9℃。支链淀粉含量为90.4%。

The changes in the gelatinization temperature of esterified and cross_linked starches and the DSC gelatinization properties were studied with the reacting pH, time and the amount of phosphorus oxychloride.

研究变性淀粉颗粒的糊化温度随反应pH值、时间和三氯氧磷用量的变化规律，以及其DSC的糊化特性。

The gelatinization temperature, viscosity, and thermal stability of the milling gelatinized starch were analyzed through NDJ-8S viscosity meter.

采用数显粘度计（NDJ&8S）对微细化淀粉的糊特性进行了分析，主要分析了微细化后淀粉糊化温度、粘度、热稳定性的变化。

Inheritance of gelatinization temperature ( GT) in indica rice was investigated by the genetic model of qualitative-quantitative ( Q-Q) traits under triploid control.

应用胚乳性状的质量-数量遗传分析方法研究籼稻米糊化温度（GT）的遗传。

Meanwhile, the gelatinization temperature was not changed significantly when different dose of additive were used. Hand-Pulled Noodles with Beef

兰州拉面添加剂剂量的增加对淀粉的糊化温度影响不大。兰州牛肉拉面

Starch granule can absorb energy when processed in microwave so that the crystallinity and gelatinization temperature of starch will be increased.

微波处理淀粉时淀粉颗粒吸收微波能量，使淀粉结晶度增大，从而使淀粉的糊化温度升高。