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gelatinization temperature gt

网络释义专业释义

  糊化温度

糊化温度

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  • 糊化温度 - 引用次数:11

    参考来源 - 期刊学术社区

·2,447,543篇论文数据,部分数据来源于NoteExpress

双语例句

  • Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.

    表观直链淀粉含量(AAC),稠度(GC)糊化温度(GT)决定稻米蒸煮和食用品质的关键因素。

    youdao

  • The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);

    结果表明,我国多数杂交水稻直链淀粉含量较高稠度硬,糊化温度籽粒伸长率中等

    youdao

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