retrogradation मीनिंग इन हिंदी

उदाहरण वाक्य

1. Waxy starches have less retrogradation, resulting in a more stable paste.
2. Chemical modification of starches can reduce or enhance the retrogradation.
3. Amylose, the linear component of the starch, is more susceptible to retrogradation.
4. Retrogradation ( starch ) explains the temp effect.
5. Additives such as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch.
6. First, as previously stated, water redistributes from gluten to starch as a result of starch retrogradation.
7. This phenomenon is known as retrogradation; it is enhanced with low temperatures and high concentrations of starch.
8. Amylopectin retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more crystalline structure.
9. The subducting slab undergoes backward sinking due to the negative buoyancy forces causing a retrogradation of the trench hinge along the surface.
10. Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content.