retrogradation 凝沉 ; 逆行 ; 回生 ; 降解
retrogradation oral solution 回生口服液
anti-retrogradation 老化抑制
retrogradation times 回生次数
low retrogradation 抗凝沉性
The retrogradation characteristics of rice flour and starch system were studied by dsc and dynamic rheometry.
利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究。
The effects of degree substitution on retrogradation and anti-mycotic were less.
糊黏度则先减后增。 取代度的变化对沉降性和抗霉菌能力影响不大。
Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.
与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。
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