...——中国面粉信息_世文博教育 l viscosity，FV)、衰减值(break down，BD)、回生值(setback，SB)和糊化温度(pasting temperature , PTP)。分析试验结果(表1-表7)即可得到谷朊粉对淀粉样品糊化特性的影响。
基于4个网页-相关网页
Defatting reduces both pasting temperature and peak viscosity.
脱脂则使糊化初始温度和峰值粘度均下降。
Peak time, pasting temperature, pasting and pasting time were controlled by endospermic genes.
峰值时间、糊化温度、糊化值、糊化时间受胚乳基因型的控制；
The rise in pasting temperature and the drop in viscosity of the maize starch are observed after the microwave irradiation.
玉米淀粉经处理后糊化起始温度升高、 黏度降低。
应用推荐