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gelatinization
美[dʒɪlætɪnaɪ'zeɪʃn]
- 1 . Microwave treatment gelatinization transition temperatures and gelatinization temperature range of starches.
- 高链玉米淀粉经处理后糊化起始温度升高、黏度降低,黏度曲线由C型 变为D型.
来自互联网
- 2 . There is no prominent change of gelatinization properties during ohmic heating.
- 淀粉溶液在通电加热时其糊化特性无明显变化.
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- 3 . Gelatinization characteristics of potato using as auxiliary material for beer were studied.
- 研究了马铃薯用作啤酒辅料的最佳糊化工艺.
来自互联网
- 4 . The steep rise is due to intensive starch gelatinization .
- 粘度的快速增加主要是由于淀粉强烈的糊化作用.
来自互联网
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英语单词,1
美[dʒɪlætɪnaɪ'zeɪʃn]
- 胶凝（作用）
网络解释.胶凝；凝胶化作用；糊化；煤化
双语例句
- 1 . Microwave treatment gelatinization transition temperatures and gelatinization temperature range of starches.
- 高链玉米淀粉经处理后糊化起始温度升高、黏度降低,黏度曲线由C型 变为D型.
来自互联网
- 2 . There is no prominent change of gelatinization properties during ohmic heating.
- 淀粉溶液在通电加热时其糊化特性无明显变化.
来自互联网
- 3 . Gelatinization characteristics of potato using as auxiliary material for beer were studied.
- 研究了马铃薯用作啤酒辅料的最佳糊化工艺.
来自互联网
- 4 . The steep rise is due to intensive starch gelatinization .
- 粘度的快速增加主要是由于淀粉强烈的糊化作用.
来自互联网
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