Color fixation and fresh-keeping processing techniques of color zea mays sinesis;

The fermentable technique of can of making fermented sweet corn in color sweet glutinous corn and the percentage of can composition were experimented.

Study on processing and formulation of waxy maize beverage;

Influence of waxy maize flour on dough and soft roll;

Applications of waxy maize starch and its modified starchin food industry;

Study on healthy vinegar with waxy corn;

Nutritive value and developmental prospect of waxy corn;

Study on the combining ability of amylopectin content and sugar content trait in waxy corn;