食品词典中的关于糊化的专业释义: | |
英文名称 | 中文名称 |
gelatinate(gelatinize) | 胶(凝)化;(淀粉)糊化 |
gelatinization | 胶凝(作用);(淀粉的)糊化(作用);明胶化(作用) |
gelatinization point(gelatiization temperature) | 胶凝温度,胶凝点;(淀粉)糊化温度 |
gelatinization temperature | 胶凝温度,(淀粉)糊化温度 |
gelatinize | 胶(凝)化;(淀粉)糊化;明胶化 |
gelatinized starch | 胶化淀粉,糊化淀粉 |
gelling starch | 糊化淀粉 |
mash boiler | 糊化锅 |
pregelatinization | 预胶凝,预糊化的 |
starch cooking | 淀粉糊化 |
starch gelatinizaitoin | 淀粉糊化 |
visco amylogram | 黏度测定仪,糊化力测定仪 |
amylograph | 面糊粘度测定法;(淀粉)糊化力测定法 |
gelatinization point | ① 胶上占满 ② (淀粉)糊化温度 |
gelatinized flour | 糊化的面粉;烫过的面粉 |
gelatinized starch | 糊化淀粉 |
paste granule | 糊化淀粉 |
starch cooking | 淀粉糊化 |
starch pasting | 淀粉糊化 |
gelatinization | 糊化 |
更多专业词汇>> |
参考词典中糊化的常规释义:
基本释义
- 【化】 gelatinization; gelation