The differences in body composition were small except that the body fat content of fish fed with rice starch was relatively lower than those fed with corn starch or wheat starch.
鱼体营养成份组成除了水稻淀粉组全鱼脂肪含量相对低于玉米淀粉组和小麦淀粉组之外，其它成份没有太大的差异。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The starch viscosity property and texture property of the rice starch with different amylose content were investigated by using a rapid visco analyzer(RVA)and a texture property analyzer.
用快速黏度分析仪和质构仪分析了不同直链淀粉含量的籼稻淀粉质构性和黏滞性，结果表明，直链淀粉含量与淀粉质构性和黏滞性的相关性达显著水平。
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