There is no prominent change of gelatinization properties during ohmic heating.
淀粉溶液在通电加热时其糊化特性无明显变化.
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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.
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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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Make starch molecules hydration and dissolved in a Word, call it the gelatinization process of starch.
使淀粉分子水合和溶解,总的来说, 称之为淀粉的糊化过程.
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The temperature gelatinization, viscosity and stability of frozen and melt of the product are determined.
并测定了产物糊化温度 、 粘度、冻融稳定性等特性.
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