Evaluation of Protein and Starch Content in Food Legumes Germplasm;

The results show that the utilization of sugar in the process of fermentation is only the kind of starch, at 35℃, from the first to 4th day is the peak of koji cells multiplies, to 13th day it reaches the highest tide, after that it begins to decrease.

The performance of starch content of 15 maize hybrids under 8 environments was studied using near infrared reflectance spectroscopy(NIRS).

In order to degrade the degradable polysaccharide in spent grains,it was found throught the study of the degradation of crude fiber and crude starch in spent grains by enzyme method and by chemical method that the mixture of 2 % HCl and spent grains powder(ratio as 40∶1) could achieve satisfactory degradation effects(degradation rate as 38.

Experimental study on saccharification process of extrudate at low temperature for corn crude starch added enzyme preparation;

Comparison of extracting sweet potato starch by treatment with acid and alkali;

Enzymatic Isolation Procedure for Cornstarch;

Preparation and properties of starch-g-MMA-BA/NR composite;

Determination of Lead and Arsenic Contents in Amylum by ICP-AES Methodology;

Exploration of Iodine and Iodyl ion in Amylum Solution Coloration;

Research on the increase of the dosage of amylum in ice cream bars with amylase;