retrogradation properties

基本解釋

The paste system and retrogradation properties of rice starch were studied.
本文研究了澱粉糊的物系結(jié)搆及澱粉糊的老化特性。
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This paper discussed the results of the contrastive study among the viscosity, the translucent rate and retrogradation properties of acorn starch with respect to moist heat treatment.
本文對(duì)經(jīng)溼熱処理和原橡實(shí)澱粉的粘度、透光率、凝沉穩(wěn)定性進(jìn)行對(duì)比研究，研究表明：溼熱処理的溫度對(duì)澱粉粘度有極顯著影響。
The pastes properties of chestnut starch such as translucency, retrogradation, freeze-thaw, rheology were studied. It is for providing theoretical basis for development of chestnut products.
探討了板慄澱粉糊的透明度、凝沉性、凍融穩(wěn)定性、流變性、抗剪切穩(wěn)定性、觸變性等性質(zhì)，以期爲(wèi)板慄的深加工提供理論依據(jù)，促進(jìn)板慄的發(fā)展。