retrogradation properties

基本解釋

The paste system and retrogradation properties of rice starch were studied.
本文研究了淀粉糊的物系結(jié)構(gòu)及淀粉糊的老化特性。
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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)濕熱處理和原橡實(shí)淀粉的粘度、透光率、凝沉穩(wěn)定性進(jìn)行對(duì)比研究，研究表明：濕熱處理的溫度對(duì)淀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.
探討了板栗淀粉糊的透明度、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)，以期為板栗的深加工提供理論依據(jù)，促進(jìn)板栗的發(fā)展。