1) expanded waxy corn powder
膨化糯玉米粉
1.
The stability of milk-like beverage withexpanded waxy corn powder;
膨化糯玉米粉仿乳饮料稳定性研究
2) oxidized waxy corn starch
氧化糯玉米淀粉
3) Waxy corn flour
糯玉米粉
1.
The physico-chemical properties of waxy corn flour,waxy corn starch from deproteined flour and waxy corn defatted starch from deproteinized plus defatted flour were studied using four waxy corn varieties as materials.
以4个糯玉米品种为材料,比较分析了糯玉米粉、淀粉(脱蛋白)和脱脂淀粉(脱蛋白脱脂)的理化特性。
5) waxy corn starch
糯玉米淀粉
1.
Preparation and properties of waxy corn starch acetate;
食用糯玉米淀粉醋酸酯制备和性质研究
2.
Waxy crossing-carboxymethyl compound modified starch with waxy corn starch was prepared in ethanol midium and sodium hydroxide.
以糯玉米淀粉为原料,采用乙醇溶剂法,在碱性条件下,合成了交联羧甲基复合变性淀粉,并对制备条件进行探索。
3.
Acetylated distarch adipates was prepared by waxy corn starch with adipic acetic mixed an- hydride.
采用己二酸与醋酸混合酸酐对糯玉米淀粉进行双重变性制备乙酰化己二酸双淀粉。
6) waxy maize starch
糯玉米淀粉
1.
Study on preparation of hydroxypropylated-phosphate monoester waxy maize starch with freeze-thaw stabilization;
冻融稳定型羟丙基—磷酸单酯糯玉米淀粉的制备工艺研究
2.
The synthesis technology and properties of hydroxypropyl waxy maize starch were investigated by using waxy maize starch as raw material,propylene oxide as ether reagent,sodium hydroxide as catalyst and sodium sulfate as gelatinization inhibitor.
本文以糯玉米淀粉为原料,以环氧丙烷为醚化剂、氢氧化钠为催化剂、硫酸钠为抑制膨胀剂,对糯玉米羟丙基淀粉合成工艺及其性能进行了研究,探讨了糯玉米淀粉乳浓度、环氧丙烷用量、反应时间、反应温度、氢氧化钠用量及硫酸钠用量对糯玉米羟丙基淀粉取代度和反应效率的影响。
3.
We had studied the combination conditions of Hydroxypropylated waxy maize starch (HWMS).
羟丙基糯玉米淀粉在国外已广泛的应用于多种食品体系 ,国内尚未见有研究或应用的报道。
补充资料：烤玉米粉饼
【菜名】 烤玉米粉饼
【所属菜系】 全部
【特点】 清香可口。
【原料】
原料：玉米粉２５０克，鸡蛋１００克。调料：精盐、胡椒粉各适量，黄油少许
【制作过程】
将玉米粉、鸡蛋、精盐、胡椒粉、适量冷水放在一起，用力搅拌均匀成硬面团，制成直径约１３厘米的圆饼；备用。
将烤箱预热，烤盘抹上少许黄油，码上玉米饼，每面烘烤至金黄熟香，取出再用箔纸包好，放入烤箱保温２￣３小时，即可食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条