the results were that they could obviously influence the pasting property of starch, but the effects were different, and ssps-g1 and ssps-g2 were better than ssps.
结果表明:它们均能显着影响淀粉的糊化特性,但作用效果不同,ssps-g1与ssps-g2对淀粉糊化特性的影响更显着。
it was researched by rva and dsc that the effect of three kinds soluble soybean polysaccharides ssps, ssps-g1, ssps-g2 - on pasting property of starch.
利用快速粘度分析法(rva)和差方扫描量热法(dsc)研究三种水溶性大豆多糖s sps、ssp s-g1、ssps-g2对淀粉糊化特性的影响。
comparably speaking, chinese wheat varieties are lower than french varieties in protein quality, pasting property and instant noodle strength.
研究还发现,中国小麦品种在蛋白质质量、糊化特性和方便面筋力方面低于法国小麦品种;