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 results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.
实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。
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)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
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