rice retrogradation

基本解释

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産工藝的改進。
However, the development of rice food is hindered because the retrogradation of rice powder has not been settled effectively.
然而由於大米粉的廻生老化問題尚未得到有傚的解決，從而限制了大米食品的開發與産業的發展。
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流變儀對不同水分含量的大米澱粉糊化、短期廻生和長期廻生特性進行了研究。