rice retrogradation

基本解释

This study mainly focused on retrogradation of instant rice and improvement of processing.
本课题旨在研究即食方便米饭的老化机理及其生产工艺的改进。
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问题尚未得到有效的解决，从而限制了大米食品的开发与产业的发展。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。