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。
参考来源 - 期刊学术社区Gelatinization temperature of four fernery starchs is between 55℃and 76℃.
蕨根淀粉的糊化温度介于55-76℃之间,糊化焓AH为9.65 J／g。
参考来源 - 加工条件对蕨根淀粉理化及应用特性的影响研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Results show that lily starch had low gelatinization temperature and enthalpy.
结果表明，百合淀粉具有糊化温度低、糊化热焓小、易糊化等特点。
The gelatinization temperature of 66 ASIAN rice cultivars involving 7 ecotypes were analyzed.
本文分析了亚洲栽培稻七个生态型66个品种的糊化温度。
The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC.
采用差示扫描量热仪（ DSC）研究了升降温过程中直链淀粉晶体的变化以及加热温度对大米淀粉中直链淀粉结晶形成的影响。
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