The Differential Scanning Calorimetry (DSC) and Rapid Visco-Analyzer (RVA) were used to determine the starch gelatinization characteristics during the growth of three sweetpotato cultivars.

• 采用差示扫描量热分析仪(DSC)和淀粉粘度速测仪(RVA)分析了3个甘薯品种（系）在块根发育过程中淀粉糊化特性的变化。