rice retrogradation

基本解釋

This study mainly focused on retrogradation of instant rice and improvement of processing.
本課題旨在研究即食方便米飯的老化機理及其生產(chǎn)工藝的改進。
However, the development of rice food is hindered because the retrogradation of rice powder has not been settled effectively.
然而由于大米粉的回生老化問題尚未得到有效的解決，從而限制了大米食品的開發(fā)與產(chǎn)業(yè)的發(fā)展。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示掃描量熱儀和動態(tài)流變儀對不同水分含量的大米淀粉糊化、短期回生和長期回生特性進行了研究。