retrogradation的例句大全

Research on the retrogradation retarding process of Soft Canned Rice

软罐头米饭抗回生工艺的研究

The Influence of Starch Retrogradation on Microwave Puffing and Its Mechanism

淀粉老化对微波膨化影响及机理的研究

Study on Retrogradation Mechanism of Instant Rice

方便米饭的老化机理研究

The Influence of Hot Carrier's Retrogradation on IC's Reliability and the Countermeasures

热载流子退化对集成电路可靠性的影响及应对

Finally use two methods measured by DSC and X-ray diffraction to study of the starch retrogradation mechanism.

最后通过DSC和X-衍射测定两种方法对淀粉回生机理进行了研究。

Enhancement of Resistant Starch Content in Retrogradation Sweet Potato Starch

提高甘薯淀粉中抗消化淀粉含量的技术研究

A Study on Retrogradation of Instant Wet Rice Noodle

方便湿米粉的老化特性研究

Retrogradation Mechanism of Rice Starch Mixtures and Extruded Rice Pellets

大米淀粉混合物和挤压大米颗粒料的回生机理

Studies on Inhibition of Retrogradation of Instant Fresh Rice Noodle by Amylase

生物酶法抑制鲜湿米粉回生的研究

Study on Retrogradation Kinetics of Starch

淀粉老化动力学研究述评

And its effects on retrogradation were opposite.

而对凝沉率的影响正好相反。

The transparency, ratio of enzymatic hydrolyzation, retrogradation property and retrogradation value of Chestnut starch paste were between corn starch paste and potato starch paste.

板栗淀粉糊的透光率、酶解率、凝沉性、老化值介于玉米淀粉糊和马铃薯淀粉糊之间。

Comparative studies on the retrogradation of rice flour system and rice starch system

米粉体系和米淀粉体系回生特性的比较研究

Water Change of Rice Steamed Sponge Cake during Storage vs Cake Retrogradation

米发糕贮藏期内水分变化与老化关系的研究

Four kinds of food additive's effect on Retrogradation degree and frozen thawed stability for the jackfruit seed starch

四种食品添加剂对菠萝蜜种子淀粉老化度与冻融稳定性的影响

the research on starch retrogradation is of great importance for improving food texture .

淀粉老化研究对改善食品品质有重要意义。

realizing mechanism of retrogradation and restraining retrogradation of starch had important sense to improving quality of foodstuff.

了解老化现象机理，抑制淀粉老化，对于食品体系品质的改良，具有重要的意义。

study on preparation and retrogradation of phosphate monoesters made of sweet potato starch

甘薯淀粉磷酸单酯的制备及凝沉性质的研究

in this article, the application and development prospect of the starch retrogradation in food industry were also introduced.

对淀粉抗回生在食品工业中的应用进行了阐述，并在其基础上进行了展望。

the results showed that the transparency of starch paste after fermentation was reduced and the retrogradation was increased.

结果表明：发酵后淀粉糊的透明度降低，凝沉性增强。