用“gelatinization temperature”造句大全,gelatinization temperature造句 國語站 造句 9.04K 大中小設定文字大小 Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.Thegelatinization temperature increases with electric field strength. TAG標籤:gelatinization temperature 造句 #