It showed that the RVA pasting curverevealed clearly the differences in quality of different samples.

研究表明，糊化特性曲线，尤其是峰值粘度，可以清晰地显示不同试样的品质差异。

Quinoa starch was much more viscous than amaranth starch, while gelatinized at a lower temperature as determined with RVA.

RVA结果表明昆诺阿黎籽淀粉的糊粘度高于苋菜籽淀粉，而糊化温度较低；