1) moyu starch
蘑芋淀粉
1.
In this paper, a recovered moyu starch for industry has been treated and made into a new type adhesive, The influence of various reaction condition and composition on the properties of the stareh adhesive was researched.
以次氯酸钠作氧化剂，将工业回收的蘑芋淀粉经催化氧化、糊化、交联处理，制备粘结性能优良，储存性能稳定，价格低廉的淀粉胶粘剂。
2) colocasia esculenta schott starch
香芋淀粉
1.
The effects of substitution degree on paste viscosity,clarity,freeze-thaw stability,retrogradation,gelatinization difficult or easy degree,salt tolerance,sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.
研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
3) taro starch
芋头淀粉
1.
Highly purified amylopectin and amylose from taro starch could be obtained by re-crystallization.
直、支链淀粉的蓝值分别是1 1 8和 0 2 0 ,λmax分别为 61 4nm和 5 87nm ,芋头淀粉中直链淀粉含量为 1 4 7%。
2.
Amylograms of the taro starch were studied with Micro Visco-Amylo-Graph instrument under different conditions, such as mass fraction, pH, addition amounts of sucrose, salt, alum and borax.
研究了芋头淀粉糊在不同质量分数、pH值以及不同蔗糖、食盐、明矾、硼砂添加量的条件下,Micro Visco-Amylo-Graph粘度曲线的变化情况,与马铃薯、木薯、玉米淀粉糊的粘度性质进行比较,为进一步了解芋头淀粉的特性及应用开发提供了一定的理论依据。
3.
?The physical properties and characters of taro starch extorted by a special technique are analyzed and the effects used in cosmeties are also presented in the essay.
研究了以特殊工艺提取的芋头淀粉的物理性状、性能、化学组成及在化妆品中应用的表现效果。
4) taros'starch
芋艿淀粉
5) potato starch
洋芋淀粉
1.
In this paper, we have reported a super-absorbent polymer, which was prepared from graft copolymerization of acrylamide onto potato starch used ammonium eerie nitrate and N ,N' -methy-lene-bis-acrylamide as an initiator and cross-linking agent respectively, then was hydrolyzed.
本工作用硝酸铈铵作引发剂,N,N-亚甲基双丙烯酰胺作交联剂,将丙烯酰胺与洋芋淀粉进行接枝共聚,然后水解,从而制得了超高吸水性聚合物。
2.
[Method] Potato starch and acrylate were used as materials to prepare super absorbent resin by grafting.
[目的]为洋芋淀粉的改性开发利用和制备高吸水性保水材料提供工艺依据。
6) Dioscorea starch
薯芋淀粉
补充资料：蒜汁油蘑
蒜汁油蘑
白蘑鲜嫩适口，荤素入菜皆宜，在一般家庭都受欢迎，简单新鲜手法做出的白蘑味道更好。
用料：鲜白蘑300克，大蒜150克
做法：
①大蒜砸成泥，用水懈开，加入味精、鸡精、干贝丝、盐调匀，用烧热的油烹入，制成蒜油汁。
②鲜蘑洗净切片，过沸水焯熟。
③用蒜油汁温拌成菜。
特殊口感，特殊做法，特殊吃法。
柔感型菜品。
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